Aubergine and tomato salad
Ingredients
for 2 person
| 500 g | aubergines, cut into slices approx. 5 mm thick |
| 1 tbsp | olive oil |
| 1 | garlic clove, squeezed |
| ½ tsp | salt |
| a little | pepper |
| 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 |
How it's done
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.
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