1 tsp NOMU Italian Rub
1 tbsp white balsamic vinegar
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 clove garlic, smashed
1 aubergine, cut into ½ cm thick discs
8 slices fresh ciabatta
Handful of fresh basil leaves
100g fresh Buffalo mozzarella, torn into pieces
4 tbsp onion marmalade
NOMU Sea Salt and NOMU Black Pepper, to season
Mix the NOMU Italian Rub, balsamic vinegar, Olive Oil and garlic together. Rub into the aubergine slices and allow to marinate for half an hour.
Heat a griddle pan until piping hot and grill the aubergine on both sides until lightly charred and softened.
Drizzle the ciabatta slices generously with Olive Oil and place a few basil leaves onto each slice. Top with the grilled aubergine, torn mozzarella and a dollop of onion marmalade. Season to taste and serve immediately.
Tip: If you don’t have onion marmalade, simply slice 2 large red or brown onions and place on a baking tray. Drizzle generously with Olive Oil and a splash of balsamic vinegar. Season with NOMU One for All, Sea Salt and 1 tsp sugar/per onion. Toss well and roast in a preheated oven (200ºC) until soft, caramelized and golden.
1 tsp NOMU Italian Rub
1 tbsp white balsamic vinegar
3 tbsp NOMU Extra Virgin Olive Oil, plus extra for drizzling
1 clove garlic, smashed
1 aubergine, cut into ½ cm thick discs
8 slices fresh ciabatta
Handful of fresh basil leaves
100g fresh Buffalo mozzarella, torn into pieces
4 tbsp onion marmalade
NOMU Sea Salt and NOMU Black Pepper, to season
Mix the NOMU Italian Rub, balsamic vinegar, Olive Oil and garlic together. Rub into the aubergine slices and allow to marinate for half an hour.
Heat a griddle pan until piping hot and grill the aubergine on both sides until lightly charred and softened.
Drizzle the ciabatta slices generously with Olive Oil and place a few basil leaves onto each slice. Top with the grilled aubergine, torn mozzarella and a dollop of onion marmalade. Season to taste and serve immediately.
Tip: If you don’t have onion marmalade, simply slice 2 large red or brown onions and place on a baking tray. Drizzle generously with Olive Oil and a splash of balsamic vinegar. Season with NOMU One for All, Sea Salt and 1 tsp sugar/per onion. Toss well and roast in a preheated oven (200ºC) until soft, caramelized and golden.
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