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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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.