Three of my favourite ingredients combine to make a stunning salad worthy of the Christmas table or simply served outside on the deck with crusty bread and something tasty off the barbecue.
Serves: 4-6
Ingredients:
- 2 medium eggplants, each cut into 4 wedges
- olive oil
- sea salt and ground pepper
- 2 stems vine tomatoes
- 1-2 balls burrata, mozzarella or stracciatella dressing
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1 clove garlic, crushed
- 1 teaspoon runny honey
To serve:
Crispy Gremolata Crumbs (see recipe below) oregano or small basil leaves, to garnish
Method:
Preheat the oven to 180°C fan bake.
Place the eggplant on one tray. Brush with olive oil and season with salt and pepper. Put the tomatoes on the second tray and drizzle with a little olive oil. Roast the eggplant for about 25 minutes until tender and roast the tomatoes for 10 minutes. Set both aside to cool
Dressing:
Whisk everything together and season with salt and pepper.
Arrange the eggplant and tomatoes on a platter. Break the burrata over a bowl to catch the liquid, then dot among the vegetables. Drizzle over the dressing, then scatter over some of the breadcrumbs and the herbs. Serve the extra breadcrumbs separately.
Recipe per kind courtesy of dish FAST by Sarah Tuck and Claire Aldous, $45 | Published by McKenzie Publishing
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