( SERVES 4 )
Photo by Tamara West
Warren Elwin uses fresh buffalo mozzarella and bocconcini to add a touch of Italy. It’s important to use a quality fresh cheese for these recipes. Warren used Clevedon Valley Buffalo — tastes just like it does in Italy.
- Slice an eggplant into 1cm thick rounds and place in a bowl with 1 Tbsp olive oil, the zest and juice of a lemon, a splash of red wine vinegar, salt and pepper and a little sugar. Rub well into the eggplant and lay into a roasting dish. Bake in a hot oven until tender. Remove and cool.
- To serve, layer warm slices of eggplant with slices of buffalo mozzarella. Top with a spoonful of salsa verde and garnish with marinated red peppers.