Ingredients

• 2 Large Eggplant
• 4 Teaspoons Sea Salt
• Cracked Black Pepper
• 4 Tablespoons Extra Virgin Olive Oil
• 400g La Casa Del Formaggio Traditional Bocconcini
• 2 Cloves Crushed Garlic (optional)
• Fresh Basil Leaves Shredded
• Kalamata Olives for Serving

Directions

1. Slice eggplant into rings 5cm thick. Place in roasting dish. Brush with half the olive oil & shake over half the sea salt. Bake for 15 minutes on 200°C.
2. Arrange eggplant and sliced Bocconcini on heat proof plates and sprinkle with remainder salt, olive oil, pepper & garlic. Grill for a further 5-10 minutes or until Bocconcini melts. Sprinkle with fresh basil and serve with Kalamata olives. Serves 2.

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