Make Your Own Bruschetta: Roasted Green Beans, Eggplant and Mozzarella with Basil Dressing

, from Issue #70. December, 2016
Photography by Manja Wachsmuth.
Make Your Own Bruschetta: Roasted Green Beans, Eggplant and Mozzarella with Basil Dressing

Set out all the elements on a large platter on the table and let everyone make their own bruschetta.

Serves: 8


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







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.