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Easy
Published 1999
Good-quality buffalo mozzarella is a must for this dish. When you compare the creaminess of buffalo with industrially produced mozzarella you’ll know why!
Try to buy syrupy aged balsamic vinegar to finish the dish, as it makes all the difference.
Mix together the garlic, thyme, olive oil and salt and pepper and spread it on to the slices of aubergine.
Heat a heavy frying-pan and cook them on both sides for a minute or so until golden, then put them on to a baking-tray and <