Nadia Lim loves this simple dish of grilled eggplant, tomato passata, mozzarella and basil — it’s Italy on a plate.

Words: Extract from Nadia: A Seasonal Journal  Photos: Rachael McKenna

Serves: 4-6 as a starter
Prep time: 15 minutes
Cook time: 15 minutes

INGREDIENTS

1 large or 2 medium eggplant, sliced into 0.5-1cm rounds
1 cup tomato passata
2 tablespoons olive oil
2 large balls of fresh mozzarella (cow or buffalo), sliced or shredded
¼ cup finely grated parmesan
leaves of 1 sprig rosemary
handful of fresh basil

METHOD

Heat a pizza oven or the grill of a conventional oven. Set a heavy grill pan on the stovetop over medium-high heat (or heat the barbecue). Brush the eggplant slices with olive oil, season with salt and grill on both sides until golden and charred. Arrange in a heatproof dish.

Put the passata, olive oil and a pinch of salt into a pan set over medium heat. Simmer, stirring, for a few minutes, until slightly thickened. Spoon over the eggplant slices. Scatter the mozzarella evenly on top, then sprinkle over the parmesan and rosemary and drizzle with a little olive oil. Place under the grill for 5 to 10 minutes, or until mozzarella is starting to bubble.

Scatter with basil and serve immediately.