2 tablespoons chopped fresh-leaf parsley
1 tablespoon shredded fresh mint
125ml extra virgin olive oil
3/4 teaspoon smoked paprika
Small handful of walnut leaves
1 large aubergine
1 x 125g ball of buffalo mozarella cheese, drained
50g Parmesan cheese shavings
75g roasted peppers in a jar, drained
Balsamic glaze for drizzling
1) Put the parsley and mint in a small bowl and pour over 100ml of the oil. Add the paprika and walnuts, crush them roughly with your hands, and season with salt. Stir well and set aside to infuse.
2) Slice the aubergine into rounds, about 1cm thick. Season both sides with salt.
3) Heat the remaining olive oil in a sturdy iron frying pan over on the charcoal grill. Add the aubergine and grill or fry until golden brown and soft. Remove with a slotted spoon and drain on kitchen paper. Meanwhile, cut the mozzarella into rounds about 5mm thick.
4) Place an aubergine slice in the middle of each serving plate and top with some Parmesan shavings, then some roasted pepper and a slice of mozzarella. Drizzle with some of the infused oil. Repeat the process once more and finish with a srizzle of oil and some balsamic glaze. Serve immediately.
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