Aubergine (Eggplant) caprese

The first time I had this dish was on a warm early summer evening on the splendid terrace of my friend Charlotte, owner of the "Due Papaveri" farmhouse in Benedello near Modena. The darkness of the evening on the hill was illuminated by many fireflies which made the atmosphere magical... and for me this dish always evokes a bit of this magic.

Brush the aubergine flesh generously with a vinaigrette of EVOO, BALSAMOSABA® 3, turmeric, oregano and salt.
Bake for 40-45 mins at 180°C, till the aubergine flesh is soft. Let it cool down.
In the meantime, dress the tomatoes in a bowl with basil leaves, salt, pepper, BALSAMOSABA® 3 and EVOO. Let them develop a little bit.
Compose the burger as follows: an aubergine slice, a slice of buffalo mozzarella and tomatoes, to be repeated three times.
Serve drizzling with the toasted sesame and drops of traditional balsamic vinegar.