Ingredients

• 4 Medium eggplants

• Pickled red/yellow peppers

• Salt and pepper

• 60 ml Olive oil

• 4 big Ripe tomatoes

• 400 g Jireh Foods mozzarella cheese, sliced

• 90 g Rocket

Salad dressing

• 1 TBS Lemon juice

• 2 TBS Olive oil

• 2 TBS Basil pesto

• Balsamic vinegar

Slice the eggplants and tomatoes into 3mm rounds.

Cut the mozzarella cheese into thin square slices.

Sprinkle salt and pepper onto the eggplant and tomato. Grill the eggplant in a hot pan, in the oven, or in a sandwich press.

For the dressing, mix basil pesto with olive oil and lemon juice.

To assemble the salad, evenly spread the rocket leaves onto a serving plate. Arrange the vegetables and cheese on the leaves. Drizzle the basil pesto dressing on top and finish off with some balsamic vinegar.