Barbecued aubergine, mozzarella and tomato salad recipe
Try serving this beautifully barbecued aubergine, mozzarella and tomato salad at your next outdoor feast. The lightly charred vegetables give this side dish a delicious, smoky flavour.
See method- Serves 4
- 15 mins to prepare and 12 mins to cook
- 286 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 aubergines, cut into thin slices
- 3 tbsp olive oil
- 1 x 150g ball mozzarella, torn
- 4 salad tomatoes, roughly chopped
- handful basil, leaves picked
For the dressing
- 3 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp balsamic vinegar
- ½ tsp dried oregano
Each serving contains
- Energy
- 1185kJ 286.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.5gProtein 7.4gFibre 1.0g
Method
- Brush both sides of the aubergine slices with the oil. Preheat the barbecue or a griddle pan and cook the aubergine in batches for 2-3 minutes on each side until softened and charred. Set aside to cool.
- Once cooled, cut the larger aubergine strips into 2 or 3 widthways. Put the aubergine into a large bowl along with the mozzarella and tomatoes and toss to combine.
- Mix together all the dressing ingredients and season to taste. Drizzle over the aubergine and mozzarella mix and toss well to coat. Toss through the basil leaves just before serving.
- See more Barbecue recipes
