Aubergine Mozzarella salad

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Serves 2

This tastes delightful and is so simple to make, but scores lots of brownie points. I’ll try it with a burrata another day and report back.

1. Cut aubergine into 1cm slices (I chose to salt them for half an hour to give them a more intense flavour) Then griddle for 3mins a side until cooked through.
2. Slice mozzarella into four equalish slices, then layer as above starting with aubergine. Then drizzle around the pesto.

These wines have been picked as a perfect match for this recipe:

Borsao Selección Blanco - Aromas of peach with hints of honey and spicy oak. The palate is rich and broad with tropical fruit flavours and richness from the toasty oak - and a long, juicy finish.

INNOCENT BYSTANDER YARRA VALLEY PINOT GRIS 2010 - Aromas of dried pears, lemons and celery hearts. Also present are apples and fresh ginger with hints of fresh jasmine flowers. On the palate there is honeydew melon and poached nashi pears. Rich, generous lasting texture with a crunchy acidity. Slatey finish with a residual texture like juicy ripe pears.

A MANO FIANO/GRECO 2010 - A pale lemon yellow in colour. This wine has explosive floral notes, exotic fruit flavours, a crisp acidity and a refreshing finish.

GPG Garganega Pinot Grigio - Pale straw yellow colour. Lightly aromatic with ripe citrus and baked apple characters. A fresh, crisp and easy to drink dry white with soft, lightly honeyed fruit.


1 Aubergine,

1 mozzarella ball, left over or any pesto.