Baby aubergine and bocconcini salad

Stunning as a starter or vegetarian main course.
 
aubergine salad

Recipe from: 23 April 2012
Preparation time: 15 min
Cooking time: 10 min
 
 
 
 

Method

 
Heat 30ml olive oil in a griddle pan over medium heat. Halve some of the aubergines and grill the halved and whole aubergines in the griddle pan one minute on each side.

Remove form the pan and place onto a serving dish.

Add the garlic and red chilies to the same pan with the other 15ml olive oil and the lemon juice. Cook for 1 minute and pour into a bowl.

Squash the tomatoes and place on top of the grilled aubergines. Top with the mint, basil and bocconcini balls.

Season the salad with salt and freshly grounded black pepper.

Top with the lemon zest and drizzle with the chilli sauce.

Garnish with extra basil leaves and serve with fresh bread


Reprinted with permission of Pink Polka Dot. To see more recipes, click here.
 

Read more on: meat-free mondays  |  recipe  |  vegetables  |  salads
 

NEXT ON FOOD24X

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2014-10-22 13:26
 
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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