Luscious Tomatoes, Baked Eggplant and Mozzarella Salad Recipe by Claire Aldous
Use the biggest, juiciest tomatoes you can find when making this salad. You could also substitute beautiful creamy strands of stracciatella for the mozzarella.
INGREDIENTS
2 medium eggplants, sliced into 2cm-thick rounds
olive oil
sea salt and ground pepper
DRESSING
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon runny honey
TO SERVE
3 large heirloom
tomatoes, sliced
2 x 125-gram balls fresh mozzarella, well drained
basil leaves for garnish
INSTRUCTIONS
Preheat the oven to 180°C fan bake.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Place on a lined baking tray and roast for about 20 minutes, or until tender and golden. Set aside.
Dressing: Whisk all the ingredients together and season with salt and pepper.
To serve: Arrange the tomatoes and eggplant on a large serving platter. Rip over the mozzeralla, then drizzle over the dressing. Scatter over the basil and season with salt and a grind of pepper.
TIPS
From Dish Summer cookbook. Available from our Tory Street Kitchenware department and Porirua store.
