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.
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