Aubergine, buffalo mozzarella and sun-dried tomato stack

Preheat the oven to 180˚C. Remove the tops and bottom stems of the aubergines and cut into slices of about 2cm – 3cm thickness. Sprinkle with the 15ml (1 tbsp) Khoisan Sea Salt and some cracked black pepper.

Heat a large pan over medium heat, add 25ml (5 tsp) of the olive oil and fry the slices from 1 aubergine on both sides, turning only once, until nicely browned. Add another 25ml (5 tsp) olive oil when turning, as aubergines absorb a lot of oil. Repeat with the second aubergine.

Place the aubergines on a baking tray, top with the mozzarella slices and bake until the cheese is nicely melted and the aubergines have a creamy centre, about 10 minutes. Leave the oven on.

To stack, place the largest aubergine slice at the bottom, followed by 1 or 2 sun-dried tomatoes. Repeat the process until the smallest slice is at the top and end off with a layer of sun-dried tomato. Return to the oven to warm through, 5 minutes.

Pull the rosemary leaves off the stalk and place on a wooden board with the 60ml (¼ cup) salt. Chop it all together until the rosemary is fine and it is well combined. Sprinkle the stack with rosemary sea salt to serve.