Warm Aubergine Salad
Gordon Ramsay says it is vital to use sweet ripe tomatoes, firm seasonal aubergines, and good quality cheese for this salad
Makes enough for: 2 people
Ingredients
For the dressing
- 60 mls olive oil
- 2 spring onions, white part only, thinly sliced
- 2 cloves garlic, peeled and finely diced
- 3 sprigs fresh rosemary, leaves picked and finely chopped
- 40 mls apple cider vinegar
- salt and freshly ground black pepper to season
For the salad
- 2 aubergines, thickly sliced
- olive oil for brushing
- chilli salt to season
- 20 g rocket leaves
- 2 tomatoes, thickly sliced
- 3 bocconcini, broken up
Method
For the dressing
- Place the oil into a small saucepan and place over a medium temperature
- Heat for 3 minutes and then add the spring onions
- As soon as it start to sizzle, turn the heat off and add the garlic and rosemary
- Stir to combine and leave to infuse for 3 minutes
- Add the vinegar, season and set aside until needed
For the salad
- Place a griddle pan onto a high temperature
- When hot, brush one side of the aubergines and sprinkle with salt
- Place oil side down and cook for 3 minutes
- Brush the exposed side with oil, sprinkle with salt and then cook that side down for 3 minutes
- When all the slices are nicely charred and soft set aside
- Layer the rocket on the bottom of a serving dish and top with half of the aubergines
- Add the tomatoes and season well then top with the bocconcini
- Place the rest of the aubergines on top and pour over the salad dressing
- Serve straight away