Jack Hawkins, mozzarella and aubergine salad

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4


2 aubergines, cut into 1cm slices
4 tbsp olive oil
15 basil leaves
2 tsp white wine vinegar
1 tsp Dijon mustard
2 Jack Hawkins tomatoes, cut into 1cm slices
250g buffalo mozzarella


1. Heat a griddle pan over a high heat. Brush the aubergine slices with 2 tbsp oil, season and griddle in batches for 2 - 3 minutes on each side until tender.

2. For the dressing, blitz together the remaining oil with the basil, vinegar, mustard and 1 tbsp water in the small bowl of a food processor - it doesn’t need to be completely smooth.

3. Arrange the aubergine slices on a plate with the tomato. Tear the mozzarella into pieces and scatter over the top. Drizzle with the dressing and grind over some black pepper.