Set out all the elements on a large platter on the table and let everyone make their own bruschetta.
Serves: 8
INGREDIENTS
500 grams green beans, stem end trimmed
2 large eggplants, halved lengthways
olive oil
sea salt and ground pepper
Basil dressing
½ cup tightly packed basil leaves
½ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon honey
sea salt and ground pepper
To serve
1–2 balls fresh mozzarella in whey, drained
grilled sourdough bread
Sizzled Basil Tomatoes, recipe below
Sizzled Basil Tomatoes
2 tablespoons olive oil
2 punnets mixed cherry tomatoes
handful basil leaves
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Place the beans in a single layer on a large lined baking tray.
Lightly score the flesh side of each eggplant and place on another baking tray.
Drizzle both with olive oil and season generously with salt and pepper. Place both trays in the oven.
Roast the beans for about 8 minutes until golden in places and continue cooking the eggplant until the flesh is very tender. Set aside to cool.
Dressing: Place all the ingredients in a food processor and process until smooth. Tip into a serving jar.
To serve: Place the beans and eggplant on a serving platter. Cut the mozzarella into 8 and place alongside, with the dressing. Serve with grilled bread and the following Sizzled Basil Tomatoes, if making.
Sizzled Basil Tomatoes
Heat the oil in a large sauté pan and when hot add the tomatoes. Cook over a high heat for a couple of minutes, constantly shaking the pan. Season with salt and pepper and throw in the basil and toss through. Tip into a serving bowl and serve warm or at room temperature.
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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.