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    Baked Buffalo Mozzarella with Prosciutto and Aubergine

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    Baked Buffalo Mozzarella with Prosciutto and Aubergine

    Serves: 1

    Ingredients

    • ¼ aubergine
    • Olive oil
    • Fresh basil
    • Crushed garlic
    • 1 teaspoon fresh rosemary
    • Black pepper
    • 1 ball of buffalo mozzarella
    • 1 slice of prosciutto

    Method

    1. Slice the aubergine and place dry (no oil) on a griddle. Cook until soft. Alternatively, fry gently in olive oil. Then marinate the cooked aubergine in olive oil, basil and garlic for 2 hours.
    2. When the aubergines are ready to serve, sprinkle rosemary and black pepper over the mozzarella and wrap in the prosciutto. If not using a wood-fired oven, bake in a conventional oven, preheated to its highest setting, for approximately 3 minutes, or until the prosciutto becomes cripsy and the cheese begins to melt. Place the mozzarella on top of the marinated aubergines and serve immediately with a wedge of lemon and some good bread.

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