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Grilled Eggplant & Traditional Bocconcini Plate
tspn Sea Salt
Cracked Black Pepper
Tbpn Extra Virgin Olive Oil
cloves Crushed Garlic (optional)
Fresh Basil Leaves Shredded
Kalamata Olives for Serving
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.
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.
Sprinkle with fresh basil and serve with Kalamata olives. Enjoy hot.
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