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 cheese
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)
small basil leaves to garnish
Crispy Gremolata Crumbs (v)
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, crushed
finely grated zest 1 lemon
¼ cup pine nuts
1½ cups coarse,
fresh breadcrumbs (we used sourdough)
¼ cup chopped parsley
sea salt and ground pepper
METHOD
Equipment: Line 2 baking trays with baking paper.
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 basil. Serve the remaining breadcrumbs separately.
Heat the oil and butter in a sauté pan. Add all the ingredients and cook, stirring constantly, until golden. Season with salt and pepper. The crumbs will crisp up as they cool.
Makes about 1½ cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.