- 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
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.