• 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


    • 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



    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.


    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.


    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.