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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
Serves: 4
Ingredients
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
Method
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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1184.072kJ 283kcals |
|---|---|
| Fat | 24.2g |
| Saturated Fat | 10.3g |
| Carbohydrate | 3.1g |
| Sugars | 3g |
| Salt | 0.7g |
This recipe was first published in May 2012.
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