1 large purple eggplant
¼ cup olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 ball fresh buffalo mozzarella
2 large beefsteak tomatoes or 4 medium tomatoes
fresh basil leaves
2 cloves garlic, roughly chopped
½ teaspoon salt
¼ cup basil leaves
¼ cup flat leaf parsley
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
Preheat the oven to 180°C.
Slice the eggplant 1cm thick. Combine the oil, garlic and rosemary and brush on both sides of the eggplant. Place on a baking tray and season. Bake until tender and golden then set aside to cool.
Slice or roughly chop the tomatoes.
Dressing: Pound the garlic and the salt in a mortar. Add the herbs and pound to a paste. Stir in the oil and the lemon juice and season to taste. Add more lemon juice if needed.
To serve: Arrange the slices of eggplant and the tomatoes on a serving platter. Break the mozzarella into pieces and scatter over the salad. Drizzle the dressing over everything and top with fresh basil leaves.