Cut aubergine into thin slices lengthways. Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until tender and charred. Place in a serving dish.
Add garlic to griddle pan with the chilli flakes. Heat for just a few seconds then add the lemon juice and swirl though the pan. Drizzle it over the aubergine slices.
Crush the plum tomatoes and scatter over. Tear up the mozzarella and add to the dish. Season well.
Finely chop the mint and parsley, add the lemon zest and scatter over the salad with a few torn basil leaves.
Cook's tip: Find out more about our Sugardrop tomatoes
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