Ingredients

2 eggplant (about 800gm), thickly sliced 60 ml ( cup) olive oil 1 garlic clove, finely chopped 60 ml ( cup) vincotto or good-quality aged balsamic vinegar 18 cherry Roma tomatoes, halved and crushed 1/3 cup (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn 4 Italian buffalo mozzarella or 2 fior di latte, coarsely torn For drizzling: extra-virgin olive oil Rosemary bruschetta 4-6 rosemary sprigs, for brushing 80 ml (1/3 cup) extra-virgin olive oil 8 thick slices of day-old sourdough bread 2 garlic cloves, halved

Description

Preheat A Char-grill Pan Over High Heat. Combine Eggplant And Olive Oil In A Bowl, Season To Taste And Toss To Combine. Cook Half The Eggplant, Turning Occasionally, Until Golden And Tender (1-2 Minutes Each Side). Transfer To A Bowl, Add Garlic And Repea

View Full Recipe