1. Slice eggplant into rings 5cm thick. Place in roasting dish. Brush with half the olive oil & shake over half the sea salt. Bake for 15 minutes on 200°C.
  2. Arrange eggplant and sliced Bocconcini on heat proof plates and sprinkle with remainder salt, olive oil, pepper & garlic. Grill for a further 5-10 minutes or until Bocconcini melts.
  3. Sprinkle with fresh basil and serve with Kalamata olives. Enjoy hot.
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