Eggplant With Mozzarella Cream Recipe

Prepare and roast

Preheat oven to 220°C (425°F). Slice each eggplant lengthwise into 1/2-inch (about 1.2 cm) thick slices. Place slices on a baking sheet lined with parchment. Brush both sides with 3 tbs olive oil and rub minced garlic over the top. Sprinkle with 1 tsp sea salt and 1/2 tsp black pepper.

Roast for 20–25 minutes until the flesh is tender and edges are slightly browned. Flip once halfway through to ensure even browning. Remove from oven and let cool slightly on the tray.

Blend the cream

While the eggplant roasts, tear the fresh mozzarella into pieces and combine in a blender or food processor with 120 ml heavy cream and 50 g softened cream cheese. Add 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp white pepper.

Pulse until very smooth and velvety. If mixture is too thick, add up to 1–2 tbs more cream to reach a spoonable, slightly airy consistency. Taste and adjust seasoning (salt/pepper) as needed. Transfer to a bowl and refrigerate briefly if you want a firmer spread.

Make the pesto

In a small food processor combine 40 g basil leaves, 30 g pine nuts, 40 g grated parmesan, 1 garlic clove, 1/4 tsp salt and 1/4 tsp black pepper. Pulse while drizzling in about 60 ml olive oil until emulsified but still slightly textured. Scrape down sides and taste; adjust salt or add a little more oil for looser consistency.

Toast the bread

Brush 4 slices of bread with 2 tbs olive oil (both sides if desired) and sprinkle lightly with chili flakes if using. Toast in a 200°C (400°F) oven for 6–8 minutes or pan-fry in a skillet until golden and crisp. Keep warm.

Assemble the dish

Place roasted eggplant slices on a serving platter or individual plates. Dollop or spread 1–2 tbs of mozzarella cream on each eggplant slice. Spoon small amounts of basil pesto (about 1 tsp per slice) either alongside or as a stripe over the cream. Arrange toasted bread on the side.

Finish with torn fresh basil leaves scattered over the top and a light drizzle of 1 tbs extra virgin olive oil. Serve immediately so the bread stays crispy and the mozzarella cream is slightly chilled against warm eggplant.