Baked Aubergine with Buffalo Mozzarella

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

BUYING GOOD-QUALITY BUFFALO MOZZARELLA IS A MUST FOR THIS DISH. When you compare the creaminess of buffalo with industrial Mozzarella, you’ll know what I mean. There are some rogue Mozzarellas around that have been pasteurized to lengthen the shelf life, but these are miles away from a quality, freshly made cheese. A good, trustworthy Italian deli should be able to give you exactly what you want.