Buffalo Mozzarella with Baked Aubergine and Capers

Name: Buffalo Mozzarella with Baked Aubergine and Capers
Ingredients: salt and freshly ground black pepper; 5 g thyme, leaves removed and chopped; 60 ml olive oil; 1 clove garlic, peeled and crushed; 60 g capers, preferably in brine, rinsed in cold water; 1 kg buffalo mozzarella, left at room temperature; 2 medium-sized aubergines, cut length-ways into 2-cm slices; 90 ml extra-virgin olive oil; 30 ml balsamic vinegar; 5 g fresh oregano or thyme, leaves removed; 90 g sun-dried tomatoes, cut into small dice; 60 g stoned good-quality black olives, halved

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

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.

Ingredients

1 clove garlic, peeled and crushed
5 g thyme, leaves removed and chopped
60

Starter
Vegetarian
Gluten-free

Method

Pre-heat the oven to 200°C/gas mark 6.

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 <