zoom Jack Hawkins, mozzarella and aubergine salad

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    Jack Hawkins, mozzarella and aubergine salad

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    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.

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