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

Lasagne cupcakes

2015-02-05 11:08
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Softening pears
Some pears come to market rock hard, but if left at room temperature they will soften. Tucking them into a sealed paper bag with a banana speeds the process.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 
 
 

Restaurants

 
The quirkiest restaurants in Joburg and surrounding areas

These restaurants, bars and café's go against the conventional and offer us diners a different, more exciting experience.

 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.