I found the cutest baby Augergines at Checkers a couple of days ago! I was immediately inspired and knew that I would love to make a salad with this; something with cheese! So I went to the cheese counter and saw this mozzarella bocconcini cheese!! Bocconcini and Aubergine, what a delicious combination!
Once at home, I just could not think of anything, so I searched the Internet and found a salad on Real food which inspired this dish! One of the ingredients were fresh basil and the other one fresh mint, which I have plentiful in my herb garden at the moment.
This was one of the most delicious Vegetarian meals that I have ever eaten! Serve this salad with some French loaf to get the most of the wonderful salad sauce!
45ml olive oil
300g baby aubergines
2 cloves garlic, chopped
5ml fresh red chilies, minced
juice and zest of one lemon
200g rosa tomatoes
30ml chopped mint leaves
30ml chopped basil leaves
4 bocconcini balls, teared up
salt and freshly grounded black pepper
extra basil leaves to garnish
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 leaves, basil leaves and bocconi balls.
Season the salad with salt and freshly grounded black pepper. Top with the lemon zest and drizzle with the chili sauce.
Garnish with extra basil leaves and serve with fresh bread.