Jan 082015
 
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Roasted Aubergine (Eggplant), Mozzarella and Vine Tomato Salad

 

While Christmas is a time for giving gifts to others, I have always thought of New Year’s as a time for giving a gift to yourself in the form of a New Year’s resolution. It is a promise to yourself that you will finally get around to making a change which will improve some aspect of your life. Of course, making the resolution is the easy part – it’s sticking to it beyond the first month of the year which proves harder for most of us.

 

Millions of people around the world make New Year’s resolutions, and ‘eating healthier’ consistently comes in as one of the most popular resolutions (along with ‘Go To The Gym’, Quit Smoking’, and ‘Spend More Time With Family And Friends.’)

 

Yet again, ‘Eating Healthier’ is one of my own New Year’s resolutions this year. Sure there are lots of things that I could do better (like improving my golf game), but I feel that as long as I am eating healthily and feeling great, everything else will take care of itself.

 

If ‘Eating Healthier’ is also one of your New Year’s resolutions, I hope my blog will be inspirational to you this year and help keep you on track. Leave a comment below and let me know what you are doing to make sure you stick to your New Year’s resolution to eat more healthily this year!

 

 

Roasted Aubergine (Eggplant), Mozzarella and Vine Tomato Salad

(Serves 4 people as a side dish)

 

Ingredients:

600g / 1 lb 4 oz aubergine (eggplant), cut into 1-inch pieces

200g / 7 oz cherry tomatoes on the vine (about 16 tomatoes)

1 tsp sea salt

6-8 Tbsp extra virgin olive oil

125g / 4 oz fresh mozzarella ball (drained weight), roughly torn

40g / 1.5 oz pine nuts, toasted

4 Tbsp basil leaves, roughly chopped

3-4 Tbsp balsamic vinegar (depending on how strong the vinegar is)

 

 

Directions:

  1. Preheat the oven to 200C/400F.
  2. Cut the aubergine into 1-inch pieces and place in an oven-proof dish. Toss with 1 tsp sea salt and 6-8 Tbsp of extra virgin olive oil (aubergine absorbs a lot of oil, so start with 6 Tbsp and increase if necessary).
  3. Roast the aubergine for 45 minutes.
  4. Place your vine tomatoes (still on the vine if possible) in a separate oven-proof dish. Lightly coat the tomatoes in extra virgin olive oil.
  5. Roast the tomatoes for 25 minutes.
  6. Once roasted, remove the aubergine and tomatoes from the oven. Toss the aubergine with 3-4 Tbsp of balsamic vinegar (start with 3 Tbsp and add one more if necessary – you want to be able to taste the vinegar).  Allow to come to room temperature.
  7. Meanwhile, prepare the other ingredients. Take your pine nuts and toast them on a dry pan on medium heat on the stove, tossing regularly so that they brown evenly. Once toasted, set aside.
  8. Take your mozzarella ball and roughly tear it into pieces. Put in the refrigerator until ready to use.
  9. Roughly chop some fresh basil so that you have 4 Tbsp.
  10. To serve, toss the aubergine with most of the mozzarella, basil leaves and pine nuts together (if desired, reserve a little mozzarella, basil and pine nuts to scatter on top at the end). Spread onto a platter and place the roasted vine tomatoes on top.
  11. Serve immediately or refrigerate until ready to serve. Allow to sit at room temperature for 10 minutes before serving.
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  2 Responses to “Recipe: Roasted Aubergine (Eggplant), Mozzarella and Vine Tomato Salad”

  1. A classic combination and a lovely one to start the new year with.

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