Steps

1. Preheat the grill to medium-high heat.
2. Slice the eggplants lengthwise into thin strips.
3. In a food processor, blend sundried tomatoes, pine nuts, garlic, olive oil, salt, and pepper until a pesto consistency is formed.
4. Spread the sundried tomato pesto on each eggplant strip and roll them up.
5. Secure the rolls with toothpicks and grill for 5-7 minutes on each side until tender and lightly charred.
6. Remove toothpicks, garnish with fresh basil, and serve hot or at room temperature.