Tomato, Eggplant and Bocconcini Salad
Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
10 vine-ripened roma tomatoes
sea salt and freshly ground pepper
1 teaspoon ground cumin
1 eggplant, sliced 1 cm thick rounds
4 tablespoons olive oil
2 cloves garlic, crushed
1 punnet cherry tomatoes
2 large beef-steak tomatoes
150 grams semi-dried tomatoes
Preheat oven to 180oC.
2 tablespoons extra virgin olive oil julienned
zest of 1 lemon
1 clove garlic, finely chopped
1 small red onion, very thinly sliced
2 tablespoons good red wine vinegar or balsamic vinegar
150 gram mozzarella or bocconcini in whey
fresh basil leaves, ripped 1⁄4 cup pine nuts, toasted
METHOD
Preheat oven to 180oC.
Slice the roma tomatoes in half. Place on a lined baking tray and drizzle with olive oil. Season, sprinkle with cumin and roast for 45 minutes.
Place the eggplant on a lined baking tray. Combine the oil and garlic and brush on both sides. Season and roast until golden and tender but not falling apart. They can be roasted at the same time as the tomatoes, on the shelf above. Set aside to cool.
Halve the cherry tomatoes and squeeze out the seeds. Cut the beef steak tomatoes into large bite sized pieces. Place both tomatoes in a large bowl and sprinkle over the oil, zest and garlic. Season and toss to combine.
Cover the onion with cold water and leave for 10 minutes. Drain and squeeze out the water in a tea-towel. Add the onions to the bowl along with the roasted tomatoes, semi-dried tomatoes and the eggplant. Drizzle over the red wine vinegar and turn gently to combine.
Rip the bocconcini into bite sized pieces and scatter over the salad. Add the basil and pine nuts. Serves 6
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