Grilled aubergine and tomato salad recipe
Our grilled aubergine and tomato salad recipe is a bright summer salad idea, perfect as a BBQ side or enjoyed as a light lunch. Nestle juicy plum tomatoes amongst charred and dressed aubergine slices, then tear over creamy mozzarella before garnishing with herbs and lemon zest.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 197 calories / serving
Ingredients
- 1 aubergine, sliced lengthways
- 3 tbsp olive oil
- 2 cloves garlic, chopped
- ½tsp dried crushed chilli flakes
- 1 lemon, juice and zest
- 200g (7oz) plum tomatoes
- 1 ball of mozzarella
- ½ packet (about 15g) mint leaves
- ½ packet (about 15g) parsley
- a few leaves of basil
Each serving contains
- Energy
- 815kJ 197.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.3gProtein 8.4gFibre 2.7g
Method
- Cutaubergineinto thin slices lengthways. Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until tender and charred. Place in a serving dish.
- Add garlic to griddle pan with the chilli flakes. Heat for just a few seconds then add the lemon juice and swirl though the pan. Drizzle it over the aubergine slices.
- Crush the plum tomatoes and scatter over. Tear up the mozzarella and add to the dish. Season well.
- Finely chop the mint and parsley, add the lemon zest and scatter over the salad with a few torn basil leaves.
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