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Eggplant and mozzarella salad with rosemary bruschetta


You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Divide eggplant among plates, top with mozzarella or fior di latte, drizzle with extra-virgin olive oil and serve with bruschetta.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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