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Jack Hawkins, mozzarella and aubergine salad
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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.
Typical values per serving:
This recipe was first published in May 2012.
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