Grilled Eggplant & Traditional Bocconcini Plate


2 serves
30 minutes


Combine eggplant with any of these melted cheeses (Bocconcini, Fresh Mozzarella or Mozzarella) and you are on to a winner.




400g Traditional Bocconcini
2 Large Eggplants
4 tspn Sea Salt
Cracked Black Pepper
5 Tbsp Extra Virgin Olive Oil
2 cloves Crushed Garlic (optional)
Fresh Basil Leaves Shredded
Kalamata Olives for Serving


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.
3 Sprinkle with fresh basil and serve with Kalamata olives. Enjoy hot.

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