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Eggplant and mozzarella salad with rosemary bruschetta


  • 2 eggplant (about 800gm), thickly sliced

  • 60 ml (¼ cup) olive oil

  • 1 garlic clove, finely chopped

  • 60 ml (¼ cup) vincotto or good-quality aged balsamic vinegar

  • 18 cherry Roma tomatoes, halved and crushed

  • 1/3 cup (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn

  • 4 Italian buffalo mozzarella or 2 fior di latte, coarsely torn

  • For drizzling: extra-virgin olive oil

  • Rosemary bruschetta

  • 4-6 rosemary sprigs, for brushing

  • 80 ml (1/3 cup) extra-virgin olive oil

  • 8 thick slices of day-old sourdough bread

  • 2 garlic cloves, halved


  • 1.

    Preheat a char-grill pan over high heat. Combine eggplant and olive oil in a bowl, season to taste and toss to combine. Cook half the eggplant, turning occasionally, until golden and tender (1-2 minutes each side). Transfer to a bowl, add garlic and repeat with remaining eggplant. Drizzle eggplant with vincotto or balsamic vinegar, then add tomato and herbs, toss to combine, season to taste and set aside.

  • 2.

    Meanwhile, for rosemary bruschetta, dip rosemary sprigs in olive oil and brush bread slices on one side with oil. Char-grill bread, oiled-side down, in batches and, while cooking, brush other side with oil using rosemary sprigs and cook until golden (1-2 minutes each side). Rub with cut-side of halved garlic and keep warm.

  • 3.

    Divide eggplant among plates, top with mozzarella or fior di latte, drizzle with extra-virgin olive oil and serve with bruschetta.

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