Use the biggest, juiciest tomatoes you can find when making this salad. You could also substitute beautiful creamy strands of stracciatella for the mozzarella.
2 medium eggplants, sliced into 2cm-thick rounds
sea salt and ground pepper
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon runny honey
3 large heirloom
2 x 125-gram balls fresh mozzarella, well drained
basil leaves for garnish
Preheat the oven to 180°C fan bake.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Place on a lined baking tray and roast for about 20 minutes, or until tender and golden. Set aside.
Dressing: Whisk all the ingredients together and season with salt and pepper.
To serve: Arrange the tomatoes and eggplant on a large serving platter. Rip over the mozzeralla, then drizzle over the dressing. Scatter over the basil and season with salt and a grind of pepper.