serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Garden Grills
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 large eggplants
- ½ cup olive oil, plus extra to drizzle
- 1 ball buffalo mozzarella, thinly sliced
- ¼ cup finely grated parmesan cheese
- 4 thick slices sourdough
- a handful of basil leaves, to serve
Tomato sauce
- 2 cups (500 ml) tomato passata
- 1 tbsp Turkish pepper paste (optional)
- 2 garlic cloves, sliced
- 2 tbsp extra virgin olive oil
- salt, to season
Instructions
- To make the tomato sauce, combine the ingredients in a small saucepan and simmer, covered, for 20-30 minutes, or until thickened. Cover as necessary.
- Slice the eggplant into 1 cm thick slices on an angle to create pieces of eggplant around the same shape as your sourdough slices. Grill the eggplant in a chargrill pan (allowing for 2 slices per person), drizzling with a little oil as it cooks. When one side of the eggplant is browned, flip it and place sliced mozzarella on half of the slices.
- Sandwich the mozzarella between two slices of grilled eggplant and flip a few times to melt the mozzarella. Top with the tomato sauce. Sprinkle with parmesan.
- Grill the bread and drizzle with olive oil. Top with a piece of grilled eggplant and scatter over a few basil leaves to serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Garden Grills
