Roasted Aubergine Salad with Mozzarella, Tomato, and Sourdough Croutons

A perfect combination of flavors and textures, with the creamy mozzarella, juicy cherry tomatoes, crunchy croutons, and the earthy roasted aubergine.

Ingredients

1
Cut the aubergine into bite-sized pieces. Cut the sourdough bread into cubes.
2
Season the aubergine with salt and black pepper, and drizzle with olive oil. Season the bread cubes with oregano and salt, and drizzle with olive oil.
3
Preheat the oven to 200°C (390°F).
4
Bake the bread cubes for about 15 minutes, or until golden and crispy. Bake the aubergine for about 25 minutes, or until soft and slightly caramelized.
5
In a large salad bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, honey, and salt.
6
Add the roasted aubergine, cherry tomatoes, croutons, and rocket. Toss gently to combine.
7
Tear the mozzarella into bite-sized pieces and add to the salad.