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Tian of grilled brinjal, tomato and buffalo mozzarella

15 minutes

Tian of grilled brinjal, tomato and buffalo mozzarella

By TASTE

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes for salting

Cooking Time 15 minutes

Ingredients

2 cups balsamic vinegar

For the basil oil:

500 g basil
1 cup oil

For the brinjal tian:

2 medium sized brinjals, curt into 1cm-thick slices
3 T rock salt
olive oil, to fry
2 medium sized plum tomatoes, cut into 1cm-thick slices
2 x 250 g balls of buffalo mozzarella, quartered

For the basil pesto, blend, until smooth:

200 g basil leaves
70 g pine nuts
80 g parmesan grated
2/5 cup olive oil

Method

Preheat the oven to 200°C.
Make a reduction by reducing the balsamic vinegar in a pan until thick.
To make the basil oil:
Blanch the basil to preserve the bright green colour. Place in a blender with the oil and blend for 5 minutes. Pass through a fi ne sieve.
To make the brinjal tian:
Sprinkle the brinjal slices with rock salt and leave for 30 minutes to extract all the bitter juices. Wipe the salt off then fry the brinjals in a little olive oil until slightly discoloured and soft to the touch.
Fry the tomatoes until soft. Drain both the brinjals and tomatoes on kitchen paper.
On the baking tray, build a tower by spreading one brinjal slice with pesto and then layering it with a slice of tomato and slice of buff alo mozzarella. Repeat.
Make four towers, then bake for 10 minutes. Place each tower on a plate and drizzle with balsamic reduction and basil oil. Serve warm.

Cook’s tip: Basil oil will keep in the fridge for up to 2 weeks.

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Tian of grilled brinjal, tomato and buffalo mozzarella

Tian of grilled brinjal, tomato and buffalo mozzarella

Ingredients

Method