Tomato, Eggplant and Bocconcini Salad

This is a perfect dish for easy entertaining as it can be prepared ahead of time before your family and friends arrive.  Tomatoes are an excellent source of vitamin C, and a good source of vitamin A and K.  Eggplant features a host of vitamins and minerals. The skin of an eggplant is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

Serves 6 as part of a buffet or as a side
recipe from Dish magazine
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10 vine-ripened roma tomatoes
sea salt and freshly ground pepper
1 teaspoon ground cumin
1 eggplant, sliced 1cm thick rounds
4 tablespoons olive oil
2 cloves garlic, crushed
1 punnet cherry tomatoes
2 large beef-steak tomatoes
150g semi-dried tomatoes
2 tablespoons extra virgin olive oil
julienned zest of 1 lemon
1 clove garlic, finely chopped
1 small red onion, thinly sliced
2 tablespoons good red wine vinegar or balsamic vinegar
150g fresh mozzarella or bocconcini in whey
fresh basil leaves, ripped
1/4 cup pine nuts, toasted

Preheat oven to 180c. Slice the roma tomatoes in half. Place on a lined baking tray and drizzle with olive oil. Season with cumin and roast for 45 minutes.

Place eggplant on a lined baking tray. Combine the oil and crushed garlic and brush on both sides. Season and roast until golden and tender but not falling apart. They can be roasted at the same time as the tomatoes, on the shelf above. Set aside to cool.

Halve the cherry tomatoes and squeeze out the seeds. Cut the beef steak tomatoes into large bite sized pieces. Place both tomatoes in a large bowl and sprinkle over the oil, zest and finely chopped garlic. Season and toss to combine.

Cover the onion with cold water and leave for 10 minutes. Drain and squeeze out the water in a tea-towel. Add the onions to the bowl along with the roasted tomatoes, semi-dried tomatoes and the eggplant. Drizzle over the red wine vinegar and turn gently to combine. Rip the bocconcini into bite sized pieces and scatter over the salad. Add the basil and pine nuts.

The Culinary Chase’s Note: Beautiful flavors from this dish! I love the addition of cumin to the roasted tomatoes.  It’s a spice I use quite a bit of as I like its spicy and earthy-like flavor.