Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, cut into wedges
  • 2/3 cup (165ml) extra virgin olive oil
  • 250g cherry tomatoes on the vine
  • 2 tsp toasted fennel seeds, coarsely ground
  • 1 garlic clove, crushed
  • 1/4 cup (60ml) red wine vinegar
  • 6 slices rye sourdough, toasted
  • 2 tbs finely grated parmesan
  • 1/2 fennel, thinly shaved (we used a mandoline)
  • Burrata and basil leaves, to serve

Instruction

  • Preheat oven to 200°C. Grease a baking tray and line with baking paper. Arrange eggplant on prepared tray in a single layer, drizzle with 1/3 cup (80ml) oil and season.
  • Roast for 30 minutes or until tender and cooked through. Add tomatoes in last 10 minutes of cooking time or until starting to blister.
  • Meanwhile, whisk fennel seeds, garlic, vinegar and remaining 1/3 cup (80ml) oil in a bowl. Season well.
  • Divide toasted sourdough among serving plates and scatter with parmesan. Press eggplant onto the toast and top with tomato, shaved fennel, burrata and basil. Drizzle with dressing to serve.