Ingredients
- 1 aubergine
- Sea salt
- 2 red peppers
- 1 tbsp vegetable oil
- 2 tbsp pine nuts, toasted
- 1 bunch asparagus
- 1 courgette
- Handful cherry tomatoes
- 1 mozzarella ball
- Fresh basil leaves, to garnish
- Salt and black pepper
- 2 tbsp extra virgin olive oil
- Slice the aubergine in half, lengthways, and then cut crosswise into 1cm-thick slices. Lay the slices flat on a tray and sprinkle with sea salt. Allow to sit for 30 minutes before frying.
- Preheat the oven to 180 degrees. After salting the aubergine and setting aside, place the red peppers on an oven tray and drizzle the oil over them. Sprinkle with some sea salt and roast in the oven for 25 minutes, then remove from the oven and allow to cool for 10 minutes. Remove the stem and seeds from the pepper and peel off the outer skin. Tear or slice the remaining flesh into quarters and set aside.
- Chop the woody ends off the asparagus (approximately 1-2 inches) and set the asparagus spears aside ready for frying. Using a peeler, peel long, thin strips of the courgette and place in a bowl. Drizzle the courgette with some olive oil and set aside.
- Preheat the grill to high, then heat an ovenproof frying pan on a high heat. Add the aubergine slices and asparagus spears and fry for three minutes until they have browned on one side, then add the cherry tomatoes to the pan. Place the pan under the grill for three minutes until the tomatoes have softened and browned but are still holding their shape.
- Dress a large plate with the grilled vegetables and courgette strips, then sprinkle with some torn mozzarella. Add the pine nuts, basil leaves, some more sea salt and some cracked black pepper, then drizzle with some olive oil and serve.
