Aubergine and tomato salad

Aubergine and tomato salad

Total: 30 min. | Active: 10 min.
vegetarian, gluten-free
Nutritional value / person: 521 kcal
, Fat: 39 g
, Carbohydrate: 19 g
, Protein: 20 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

500 g aubergines, cut into slices approx. 5 mm thick
1 tbsp olive oil
1 garlic clove, squeezed
½ tsp salt
a little pepper

Salad

1 tsp mustard
2 tbsp white balsamic vinegar
4 tbsp olive oil
¼ tsp salt
a little pepper
250 g cherry tomatoes, cut in half
40 g pine nuts, roasted
200 g burrata piccola, drained
salt and pepper to taste
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How it's done

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Aubergines

Mix the aubergine slices with the oil and garlic, season, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly.

Salad

Whisk together the mustard, balsamic and oil in a bowl, season. Add the tomatoes, pine nuts and aubergine slices to the dressing, mix. Serve the salad on a platter. Gently tear apart the burrata, place on top, season.

Good to know
Tip: Roughly chop ½ bunch of basil and mix in with the salad.

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