GOURMET FAST
Eggplant and mozzarella salad with rosemary bruschetta

Eggplant and mozzarella salad with rosemary bruschetta

Serves 4



2   eggplant (about 800gm), thickly sliced
60 ml   (¼ cup) olive oil
1   garlic clove, finely chopped
60 ml   (¼ cup) vincotto or good-quality aged balsamic vinegar
18   cherry Roma tomatoes, halved and crushed
1/3 cup   (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn
4   Italian buffalo mozzarella or 2 fior di latte, coarsely torn
For drizzling:   extra-virgin olive oil
Rosemary bruschetta
4-6   rosemary sprigs, for brushing
80 ml   (1/3 cup) extra-virgin olive oil
8   thick slices of day-old sourdough bread
2   garlic cloves, halved


1 Preheat a char-grill pan over high heat. Combine eggplant and olive oil in a bowl, season to taste and toss to combine. Cook half the eggplant, turning occasionally, until golden and tender (1-2 minutes each side). Transfer to a bowl, add garlic and repeat with remaining eggplant. Drizzle eggplant with vincotto or balsamic vinegar, then add tomato and herbs, toss to combine, season to taste and set aside.
2 Meanwhile, for rosemary bruschetta, dip rosemary sprigs in olive oil and brush bread slices on one side with oil. Char-grill bread, oiled-side down, in batches and, while cooking, brush other side with oil using rosemary sprigs and cook until golden (1-2 minutes each side). Rub with cut-side of halved garlic and keep warm.
3 Divide eggplant among plates, top with mozzarella or fior di latte, drizzle with extra-virgin olive oil and serve with bruschetta.


RECIPE Lisa Featherby PHOTOGRAPHY Amanda McLauchlan STYLING Mia Asker and Amanda McLauchlan


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