roasted eggplant with

smoked mozzarella and oregano crumbs

  • 2 x 400g cans cherry tomatoes
  • 1 tablespoon brown sugar 
  • sea salt and cracked black pepper 
  • 2 eggplants (750g), halved and cut-sides scored 
  • 1 tablespoon extra virgin olive oil 
  • 1 cup (70g) fresh sourdough breadcrumbs 
  • 1 clove garlic, sliced 
  • ¼ cup oregano leaves 
  • 1 cup (115g) grated smoked mozzarella 
  • ¼ cup (65g) store-bought pesto, to serve
  1. Preheat oven to 200°C. Place the tomatoes, sugar, salt and pepper in a large deep-sided roasting dish and stir to combine. Top with the eggplant, cut-side up, and drizzle with the oil. 
  2. Cook for 30 minutes or until the eggplants are tender. While the eggplants are roasting, place the breadcrumbs, garlic, oregano  and mozzarella in a medium bowl and mix to combine. 
  3. Sprinkle over the eggplants, increase the oven temperature to 220°C and roast for a further 15 minutes or until golden and the cheese has melted. Drizzle with the pesto to serve. Serves 4.

+ Smoked mozzarella is available from selected delicatessens and cheese stores.

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