Set out all the elements on a large platter on the table and let everyone make their own bruschetta.
Serves: 8
INGREDIENTS
500 grams green beans, stem end trimmed
2 large eggplants, halved lengthways
olive oil
sea salt and ground pepper
Basil dressing
½ cup tightly packed basil leaves
½ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon honey
sea salt and ground pepper
To serve
1–2 balls fresh mozzarella in whey, drained
grilled sourdough bread
Sizzled Basil Tomatoes, recipe below
Sizzled Basil Tomatoes
2 tablespoons olive oil
2 punnets mixed cherry tomatoes
handful basil leaves
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Place the beans in a single layer on a large lined baking tray.
Lightly score the flesh side of each eggplant and place on another baking tray.
Drizzle both with olive oil and season generously with salt and pepper. Place both trays in the oven.
Roast the beans for about 8 minutes until golden in places and continue cooking the eggplant until the flesh is very tender. Set aside to cool.
Dressing: Place all the ingredients in a food processor and process until smooth. Tip into a serving jar.
To serve: Place the beans and eggplant on a serving platter. Cut the mozzarella into 8 and place alongside, with the dressing. Serve with grilled bread and the following Sizzled Basil Tomatoes, if making.
Sizzled Basil Tomatoes
Heat the oil in a large sauté pan and when hot add the tomatoes. Cook over a high heat for a couple of minutes, constantly shaking the pan. Season with salt and pepper and throw in the basil and toss through. Tip into a serving bowl and serve warm or at room temperature.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.