Try serving this beautifully barbecued aubergine, mozzarella and tomato salad at your next outdoor feast. The lightly charred vegetables give this side dish a delicious, smoky flavour.
Brush both sides of the aubergine slices with the oil. Preheat the barbecue or a griddle pan and cook the aubergine in batches for 2-3 minutes on each side until softened and charred. Set aside to cool.
Once cooled, cut the larger aubergine strips into 2 or 3 widthways. Put the aubergine into a large bowl along with the mozzarella and tomatoes and toss to combine.
Mix together all the dressing ingredients and season to taste. Drizzle over the aubergine and mozzarella mix and toss well to coat. Toss through the basil leaves just before serving.
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