Grilled aubergine with mozzarella, served with tomato salad

Serves 6
  • 1 large aubergine
  • 1 l water
  • 1 tbsp salt
  • Olive oil
  • 200 g mozzarella

Tomato salad

  • 4–5 tomatoes
  • A handful of basil leaves
  • 2 cloves of garlic


  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp light muscovado sugar
The aubergine into 5 mm thick slices. Keep them in salted water for 20 minutes. Place a plate over them for added weight so that the aubergine would not darken when exposed to air.
Mix the chopped tomatoes, chopped basil leaves and crushed garlic in a bowl. Prepare the dressing and pour over the tomato mixture; mix together.
Drain the aubergine slices and pat them dry with a kitchen towel. Brush both sides of the slices with oil and place them on a grill grate previously brushed with oil. Grill until the slices turn translucent, then turn them over, place a slice of mozzarella on each and grill for a little while longer. Serve with tomato salad while still hot.