Purée 8h basil leaves in 75 ml olive oil. Leave it for half an hour, then sieve, pressing out the green oil
Cut an aubergine in two 2 cm slices, cover with salt and leave for 10 mins, then wipe off the salt.
Brush with oil and panfry the slices in the grillpan, about 5 mins per side
Plate them and cover with slices of Mozzarella. Halve 4 cherry tomatoes and squeeze out the seeds on the Mozzarella.
Finish with some basil oil and the zest of a lemon
Serve with panfried Turkish bread and the rest of the basil oil
(Here Yolanda van der Jagt's original recipe in Dutch)
from simple food, looking good
Mozzarella caprese, aubergine, tomato seeds Recipe
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