Starters & Light meals

Tian of grilled brinjal, tomato and buffalo mozzarella

20 minutes, plus 30 minutes for salting
15 minutes

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  • 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.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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