Grilled Aubergine and Burrata Salad with Mint and Chilli
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Ingredients
- 2 aubergines
- 40 ml extra virgin olive oil
- 250 g burrata
- 10 g fresh mint leaves
- 1 tsp dried chilli flakes
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 300 kcal
- Protein
- 9.5 g
- Carbohydrate
- 5.1 g
- of which sugars
- 4.6 g
- Fat
- 25.8 g
- of which saturates
- 11.9 g
- Fibre
- 4.1 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the aubergines into rounds and brush with half the olive oil.
- 2
Heat a griddle pan over a high heat and cook the aubergine slices for 3-4 minutes on each side until charred and tender.
- 3
Arrange the aubergine slices on a platter and tear over the burrata.
- 4
Scatter with the mint leaves and chilli flakes.
- 5
Drizzle with the remaining olive oil and the red wine vinegar to serve.
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