Bruschetta with Grilled Eggplant and Vino Cotto Dressing
A great entertainer. Fresh sour dough bread is wonderful for any bruschetta topping.
2 eggplants, sliced thick
60 ml (¼ cup) olive oil
1 garlic clove, finely chopped
60 ml (¼ cup) vino cotto
18 cherry or Roma tomatoes, halved and crushed
1/3 cup basil
1/3 cup mint
1/3 cup flat-leaf parsley
1 tub of boccincini or buffalo mozzarella, cut
extra-virgin olive oil, for drizzling
4-6 rosemary sprigs, for brushing
80 ml (1/3 cup) extra-virgin olive oil
8 thick slices of Italian sourdough bread
2 garlic cloves, peeled and halved to rub on bread
Preheat a char-grill pan over high heat.
Combine eggplant and olive oil in a bowl, season to taste and toss to combine.
Cook the eggplant on one side, turning occasionally, until golden and tender (1-2 minutes each side).
Transfer to a bowl, add the chopped garlic and repeat with remaining eggplants.
Once all eggplants have been grilled, drizzle with vino cotto and add tomatoes and herbs. Toss gently to combine, season to taste and set aside.
Prepare the rosemary bruschetta by dipping the rosemary sprigs in olive oil and then brushing the bread slices on one side with oil. Char-grill bread, oiled-side down for 1-2 minutes or until golden and then repeat with the other side. Rub with cut-side of halved garlic while bread is warm and keep warm.
To serve, top grilled sourdough with eggplant mixture and boccincini. Drizzle any extra oil if required.