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Categories:Viewed: 49 - Published at: 9 years ago
Ingredients
- 500 grams Round or Oblong Aubergine, rinsed, stem end removed and cut into 1/2 cm thick rounds
- 250 grams Mozzarella (preferably made from buffalo milk), cut into 1 cm thick rounds
- 12 Basil leaves
- 500 grams Tomatoes (best quality possible), rinsed, stem removed and cut into 1/2 cm thick rounds
- Extra-Virgin Olive Oil for drizzling
- Sea Salt
- Black Pepper, freshly ground
Method
- Mix 60 grams of salt with 150 mls of boiling water and stir to dissolve the salt. Add 1.5 liters of cold water.
- Soak the aubergine rounds in the salted water to cover (add more cold water if needed) for an hour. Remove from the water and squeeze out any excess water.
- Brush the rounds on both sides with olive oil.
- Grill on a hot cast iron grill pan or on a barbecue (about 5 minutes per side).
- Remove and cool.
- Slice the tomato into rounds.
- Slice the mozzarella into rounds.
- Place a slice of tomato on a plate and sprinkle salt and pepper and drizzle olive oil over the top.
- Place a leaf of basil on top.
- Next add a piece of mozzarella.
- Next add a piece of mozzarella.
