1 large aubergine, cut across into 8 1cm slices
2 red peppers, sliced
150g (5oz) buffalo mozzarella, sliced thinly
2 large ripe tomatoes, sliced thinly
Rocket leaves, to serve
1 clove garlic, crushed
250g (8oz) plain yoghurt
Juice ½ lemon
1tbsp olive oil
3tbsp finely chopped mint
- Brush the aubergine slices and pepper slices with a little oil and season with salt and freshly-ground black pepper, and place onto a hot, grilled rib pan. Cook the aubergine until brown on both sides and soft. Cook until the pepper is soft and lightly coloured.
- Make the dressing by whisking together the garlic, yoghurt, lemon juice, olive oil and chopped mint.
- Assemble by placing 3 aubergine slices on each plate, topping with the pepper, mozzarella, tomato and rocket. Add a splodge of lemon yoghurt dressing.
Make sure the grill pan is hot before cooking the aubergine. As aubergines absorb oil like a sponge, it is better to brush the aubergine slices with a little oil before cooking rather than frying in oil.