Insalata di melanzane e pomodori - Aubergine and Tomato Salad

Aubergines are sweet and tender in summer, becoming a perfect ingredient for a refreshing salad. They bring the best of Mediterranean flavour.

I combine the aubergines with ripe and sweet San Marzano tomatoes and I enhance the delicate taste with a touch of fresh chilli and aromatic herbs such as oregano, mint and basil. Capers and mozzarella bocconcini would give extra flavours and texture.

I bake the aubergines for around 30 minutes, until tender.

I peel and chop the aubergines, leaving them to drain in a colander. 

Then, I shortly bake the tomatoes and chilli and I roughly chop them, removing the skin. The oregano is the herb for the oven, while I add fresh mint and basil to the salad at the very last moment, to keep their full aroma. I serve it at room temperature to fully enjoy every single ingredient.

Insalata di melanzane e pomodori
Aubergine and Tomato Salad

2 medium aubergines
4 San Marzano tomatoes
1 fresh red chilli
1 tablespoon capers in salt, rinsed
500 g mozzarella bocconcini
2 tablespoons oregano
A good handful of fresh basil leaves, roughly torn
A good handful of mint leaves, chopped
Sea salt
1 tablespoon pomegranate molasses
Extra virgin olive oil
Serves 3 to 4
Preparation time: 10 minutes
Cooking time: 35 minutes

1. Preheat the oven to 200º C.
2. Halve the aubergines and place them on an oven tin, cut-side up. 
3. Sprinkle with salt and oregano and drizzle with oil. 
4. Bake for 20 to 30 minutes, until tender.
5. Remove from the oven, leave to cool a bit before peeling them. 
6. Chop the flesh and leave to drain in a colander.
7. Meanwhile, halve the tomatoes and arrange them cut side up on a baking tray.
8. Bake for 5 minutes.
9. Remove fro the oven, leave to cool, peel and roughly chop.
10. Make your vinaigrette by mixing together the pomegranate molasses with a good pinch of salt and 3 tablespoons of olive oil.
11. In a serving dish, mix the aubergines with the tomatoes and the chilli, incorporate the capers, the fresh herbs and the bocconcini. 
12. Dress with your vinaigrette and serve.