You could do this on a barbecue but mozzarella is fragile and likely to melt off and drop to the coals before the rest of the meal is grilled. Wooden kebab sticks may catch fire; I suggest you sit these skewers in a baking dish and grill in the oven. Buffalo mozzarella is creamier, more fragile and more expensive than cow's milk mozzarella in New Zealand.
Most of Italy uses cow's milk mozzarella, so don't be a food snob; try to source some as it's more robust to work with. Eggplants are sponges and will soak up as much oil as you want to give them. A bit of water keeps them moist and stops them crisping up too much.
For 4 skewers
• 1 medium eggplant cut into 2 cm cubes
• 2 courgettes cut into 2cm slices
• 1 cup of water
• 8 or more baby tomatoes
• Mozzarella, cut into 2 cm cubes or, if using boccocini, half a ball each.
• Half a cup of basil leaves
• Juice of half an orange
• 2 tbsp of coriander seeds, toasted and ground or
• 1 tbsp of ground coriander.
• Olive oil
• Salt and pepper
1. Preheat the oven to 180C.
