Perfect combination of creamy cheese, soft eggplant and the fresh-taste of tomato. This is great for a gluten free diet.
Ingredients
1 EA eggplant
2 EA beef tomato
2 TBSP basil
9 OZ / 250 G mozzarella ball
1 TSP salt
2 TSP pepper
17.5 OZ / 500 ML water
1 OZ / 30 G olive oil
Directions
Cut your eggplant and beef tomato into half inch slices then place into a medium bowl. Toss with olive oil, salt and pepper. Cut your mozzarella into thin slices. Wash and pick your basil.
Build your stack by layering your eggplant, tomato and cheese whilst adding some basil in between each layer. Carefully add your stacks onto the deep steaming tray. Season with salt and pepper.
Add your water to the mixing bowl and insert the deep steaming tray. Steam the stacks for 25 minutes. Once cooked, carefully remove from the deep steaming tray onto a plate.
Enjoy your dish! Serve with some dressed rocket.
Recipe Note
TIP:
Add some salt onto your sliced eggplant, allowing it to macerate for 30 minutes before cooking to draw the moisture out.
