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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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