Name: Baked Aubergine with Buffalo Mozzarella
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tbsp capers; 60 ml (2½ fl oz) olive oil; 50 g (1¼ oz) semi-dried or sun-blushed tomatoes, cut into same size pieces as the olives; 12 black olives, stoned and quartered; ½ tbsp balsamic vinegar; 1 tsp fresh thyme leaves; 2 tbsp olive oil; 2 buffalo mozzarella weighing about 150 g (5½ oz) each or 4 smaller ones; maldon or flaky sea salt; 1 aubergine, cut into four 2 cm (¾-inch) slices; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

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.