Try This Delicious Recipe By Simon Bryant

Baked eggplant with cherry tomato and bocconcini

By Simon Bryant

Wednesday, March 03, 2010

Ingredients

4 shallots, diced 
10 cloves garlic, crush 4, set 6 aside with skin on 
6 tablespoons of Joseph first run evoo olive oil 
1 punnet Tobelong cherry tomato, stems removed 
2 small eggplant 
60mls Coriole aged sweet vinegar 
2 lemons 
Sea Salt and lots of cracked black pepper 
240g La Vera bocconcini, sliced 
120g parmesan, shaved 
1 big handful of fresh basil leaves 
Rocket leaves to serve

Method

Preheat oven to 200C. 
Saute shallots and garlic in 2 tablespoons of olive oil until just sweated. 
Add cherry tomatoes and heat. 
Add the red wine vinegar, and heat until skins just burst. Set aside. 
Make slits in the eggplants about a centimetre apart along the length of the eggplants but don't cut all the way through, leave a cm or so at the base so the eggplant doesn't fall apart. (Use a skewer so that you can't cut all the way through). 
Dowse the slits of the eggplants flesh with the juice of 2 lemons. 
Place eggplants on well greased foil. 
Season well with salt and pepper and stuff cheeses, basil & tomato mix in the slits, pour remaining oil, and a splash of lemon juice or vinegar, over the eggplants. 
Throw in 3 heads of unpeeled garlic & wrap up in airtight parcel & bake 220C for 40 minutes. 
Place the package on the serving plate and remove the foil, keeping all the juices and tasty bits which stay on the foil. 
Serve with Rocket leaves around the edge, grated cheese on top and some fresh torn basil leaves.

Delicious!

Preserving the past, planting the future.