Cut the aubergines lengthways into ½cm-thick pieces, trimming the skin from the external pieces to give you level completes on the two sides, at that point brush them with 2 tablespoons of olive oil.
Warmth a frying pan skillet over a high warmth and, once hot, frying pan the aubergine cuts for 3 minutes on each side, until burn stamped and delicate. Put aside.
Toast the pine nuts in a dry griddle, at that point exchange to a sustenance processor with the sundried tomatoes, anchovies and 1½ tablespoons of additional virgin olive oil. Pick in a large portion of the basil takes off.
Barrage until the point when you have a spreadable glue, at that point season with dark pepper and heartbeat again to join.
Lay a cut of Parma ham over every aubergine strip, detaching the abundance to utilize once more, and spread on a little sundried tomato glue.
Tear the mozzarella into nibble estimated pieces, at that point put a piece toward one side of the strip alongside a basil leaf. Move up and secure with a tooth pick. Serve instantly.
3 long aubergines
50 g pine nuts
6 sundried tomatoes in oil
3 anchovies in oil, from sustainable sources
extra virgin olive oil
½ a bunch of fresh basil
10 slices of Parma ham
2 x 125 g balls of mozzarella cheese