The very best mozzarella is made from buffalo milk. It comes to us all the way from the south of Italy, stored in whey to keep it moist. It is a pure white, very delicate cheese, and when cut or broken the interior will be milky and soft.
Serves: 6
INGREDIENTS
1 large purple eggplant
¼ cup olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 ball fresh buffalo mozzarella
2 large beefsteak tomatoes or 4 medium tomatoes
fresh basil leaves
Dressing
2 cloves garlic, roughly chopped
½ teaspoon salt
¼ cup basil leaves
¼ cup flat leaf parsley
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
METHOD
Preheat the oven to 180°C.
Slice the eggplant 1cm thick. Combine the oil, garlic and rosemary and brush on both sides of the eggplant. Place on a baking tray and season. Bake until tender and golden then set aside to cool.
Slice or roughly chop the tomatoes.
Dressing: Pound the garlic and the salt in a mortar. Add the herbs and pound to a paste. Stir in the oil and the lemon juice and season to taste. Add more lemon juice if needed.
To serve: Arrange the slices of eggplant and the tomatoes on a serving platter. Break the mozzarella into pieces and scatter over the salad. Drizzle the dressing over everything and top with fresh basil leaves.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!