Use the biggest, juiciest tomatoes you can find when making this salad. You could also substitute beautiful creamy strands of stracciatella for the mozzarella.
Serves: 6
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.