Eggplant-wrapped pork n' pesto

Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.

Ingredients

1 large	Eggplant (Main)
1 tsp	Salt
750 g	Pork, minced (Main)
1	Egg
1 small	Onion, finely diced
1 cup	Breadcrumbs, fresh
4 Tbsp	Pesto
6 stalks	Rosemary, more to taste
1 serving	Oil spray

Directions

1. Cut 6-8 long, thin slices of eggplant, place on paper towels, sprinkle with salt and stand for 20 minutes to soften eggplant.
2. Combine pork, lightly beaten egg, onion, salt, pepper and breadcrumbs. Mix and form into 6-8 patties. Dent centre of each patty and insert a teaspoon of pesto. Cover with meat.
3. Pat eggplant dry. Wrap around each patty and secure with a stalk of rosemary or small skewer. Spray liberally with oil and barbecue on a rack or on hot plate for about 4 minutes each side or until cooked. Great served on grilled ciabatta and topped with chutney.