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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!