Muscat Daily - - FEATURES -

Toma­toes (680g to­tal), halved 4 medium Shal­lot, halved length­wise 1 Ex­tra-vir­gin olive oil, plus more for driz­zling

1⁄4 cup Kosher salt and freshly ground pepper Egg­plants (about 900g), cut length­wise into 2.5cm planks 2 large Fresh salted moz­zarella, sliced into 0.5cm rounds 450g Thinly sliced fresh basil leaves 1⁄4 cup Rus­tic bread, such as cia­batta, for serv­ing 1 loaf sides of toma­toes and shal­lot with oil. Grill, cut-side down, un­til charred in spots, 4 to 5 min­utes. Flip and con­tinue cook­ing un­til veg­eta­bles soften. Trans­fer to a cut­ting board. When cool, roughly chop and trans­fer to a bowl; sea­son with salt and pepper.

2. Brush both sides of egg­plants with oil; sea­son with salt and pepper. Grill, turn­ing once, un­til lightly charred in places and al­most ten­der. Trans­fer to a plate.

3. Top egg­plants with moz­zarella. Re­turn to grill and cook, cov­ered, un­til cheese melts. Top with tomato mix­ture, sprin­kle with basil, driz­zle with oil and serve with bread.

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