The very best mozzarella is made from buffalo milk. It comes to us all the way from the south of Italy, stored in whey to keep it moist. It is a pure white, very delicate cheese, and when cut or broken the interior will be milky and soft.
Serves: 6
INGREDIENTS
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
Dressing
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
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.