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Barbecued aubergine, mozzarella and tomato salad recipe

Barbecued aubergine, mozzarella and tomato salad recipe

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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
  • Vegetarian
  • Gluten-free

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
    286kcal     14%

  • Fat

    26g 38%

  • Saturates

    9g 46%

  • Sugars

    5g 6%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 5.5g Protein 7.4g Fibre 1g

Method

  1. 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.
  2. 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.
  3. 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.

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