2 Medium eggplants
4 Tbsp Olive Oil, plus 3 Tbsp extra
1 Tbsp Chardonay Vinegar
2 Cloves Garlic, crushed
4-6 Anchovy fillets, drained and chopped
Sea salt and black pepper
A small handful each fresh mint and Italian Parsley leaves
1 Tbsp Sweet Marjoram Leaves
1-2 Tbsp Pomegranate arils, optional.
250g Fresh buffalo Mozzarella
Heat oven to 210C fan bake. Line 2 shallow oven trays with baking paper. Slice the eggplants into 2.5cm thick slices. Brush both sides with olive oil and season with sea salt. Place in the oven and roast until well browned and soft (check after 20mins). Remove from the oven and set aside to cool.
In a small bowl whisk together the vinegar, garlic and anchovies. Drizzle in the extra 3 Tbsp Olive oil. Season with sea salt and freshly ground black pepper.
To serve, place the roasted eggplant in a shallow serving bowl. Sprinkle over the roughly chopped fresh herbs. Pour over the anchovy vinaigrette. Top with pomegranate arils, if using, then tear the buffalo mozzerella into large pieces and nestle into the eggplant slices. Serves four, with crusty bread, for a delicious summer lunch.
- Tags: seasonal