Ingredients

Method

• 2 cups balsamic vinegar
For the basil oil:
• 500 g basil
• 1 cup oil
For the brinjal tian:
• 2 medium sized brinjals, curt into 1cm-thick slices
• 3 T rock salt
• olive oil, to fry
• 2 medium sized plum tomatoes, cut into 1cm-thick slices
• 2 x 250 g balls of buffalo mozzarella, quartered
For the basil pesto, blend, until smooth:
• 200 g basil leaves
• 70 g pine nuts
• 80 g parmesan grated
• 2/5 cup olive oil

Method

Ingredients

Preheat the oven to 200°C.
Make a reduction by reducing the balsamic vinegar in a pan until thick.
To make the basil oil:
Blanch the basil to preserve the bright green colour. Place in a blender with the oil and blend for 5 minutes. Pass through a fi ne sieve.
To make the brinjal tian:
Sprinkle the brinjal slices with rock salt and leave for 30 minutes to extract all the bitter juices. Wipe the salt off then fry the brinjals in a little olive oil until slightly discoloured and soft to the touch.
Fry the tomatoes until soft. Drain both the brinjals and tomatoes on kitchen paper.
On the baking tray, build a tower by spreading one brinjal slice with pesto and then layering it with a slice of tomato and slice of buff alo mozzarella. Repeat.
Make four towers, then bake for 10 minutes. Place each tower on a plate and drizzle with balsamic reduction and basil oil. Serve warm.

Cook’s tip: Basil oil will keep in the fridge for up to 2 weeks.