I love this – the soft, melt in the mouth texture of the aubergine. The cool, creaminess of the mozarella and the peppery rocket all brought together with basil, tomatoes and a hint of balsamic sweetness.
200g Pack of fresh mozzarella cheese
200ml olive oil
1 tablespoon balsamic vinegar
2 tablespoons tomato puree
Fresh basil leaves
Salt and black pepper
4 large handfuls of rocket leaves
Start by cooking the aubergines. Brush them on both sides with olive oil then either bake at 220C for about 15 minutes until brown or heat on a griddle. Once cooked, leave to cool.
Now make the tomato and basil dressing by mixing olive oil, balsamic vinger, tomato puree,and finely chopped basil leaves together. Season with salt and pepper.
Slice or tear the mozzarella into chunks.
To assemble the salad take a large plate of bowl, place a handful of rocket leaves on the bottom. Now arrange the slices of aubergine and the chunks of mozzarella decoratively over the top of the rocket. Drizzle with the dressing just before serving.