Grilled aubergine, pestoglazed cherry tomatoes and baby mozzarella salad

March 24, 2015 (Last Updated: January 11, 2019)

TO DRINK: Nitida Sauvignon Blanc is a bright and lively match.

Grilled aubergine, pestoglazed cherry tomatoes and baby mozzarella salad

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 4 medium aubergines, thinly sliced
  • 60ml (¼ cup) garlic, finely chopped
  • 250ml (1 cup) olive oil
  • salt and freshly ground black pepper, to taste
  • 500ml (2 cups) vine or cherry tomatoes
  • 80ml ( cup) basil pesto
  • 500ml (2 cups) baby mozzarella balls
  • fresh basil leaves, to garnish
  • warm ciabatta, to serve

Instructions

1

Place the aubergines, garlic and oil in a large bowl and toss to coat well. Season and toss again. Heat a griddle pan to hot and grill the aubergine on both sides until golden and tender.

2

Preheat the oven grill. Toss the tomatoes and pesto together and place on a baking tray. Grill until soft and tender, about 4 – 5 minutes. Season.

3

Toss the aubergines, tomatoes and mozzarella together. Sprinkle with the basil and serve either warm or at room temperature with the warm ciabatta on the side.

 

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