Aubergine Parmagiana Salad

Name: Aubergine Parmagiana Salad
Cook time: 40 min
Yield: 2 servings
Ingredients: 1 Aubergine (sliced medium-thinly); 20 Cherry tomatoes (some cut in half, some pierced with a knife); Salad leaves (combination of rocket and lamb lettuce); 1 Mozzarella ball (sliced); 1 Spring onion; Parmesan; Basil; Olive oil; Salt

A summer alternative to the classic comforting warm meal, inspired by @sophiewyburd.

Yield2 servings

Cook time40 minutes

Ingredients

Directions

1
Roast the aubergine for about 40 minutes and the tomatoes for about 20 minutes with olive oil and a sprinkle of salt at about 190 degrees C fan.
2
On a base of salad leaves, layer the aubergine slices, mozzarella and roasted tomatoes + sprinkle some spring onion, parmesan and basil over the top.
3
Optionally drizzle some more olive oil or chilli oil over the top if needed.

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