Aubergine, red pepper and mozzarella salad drizzled with basil pesto

Serves 4


  • 2 aubergines, sliced
  • 2 red peppers

Basil pesto

  • 30g fresh basil
  • 15ml (1 tbsp) freshly grated Parmesan
  • 60ml (¼ cup) Westfalia Garlic Flavoured Oil
  • Salt, to taste
  • 1 buffalo mozzarella, torn
  • 15ml (1 tbsp) pine nuts, toasted
  • Fresh basil leaves, to garnish
  • 45ml (3 tbsp) Westfalia Plain Avocado Oil, plus extra for frying
  • Salt and freshly ground black pepper, to taste


  1. Preheat the oven to 190°C.
  2. Put the slices of aubergines in a bowl and drizzle with a little salt. Leave in a colander for 10 minutes.
  3. Place the red peppers in an oven tray and bake until just burned for about 30 minutes. Remove and place in a plastic bag for about 5 minutes. Under cold running water peel the membrane from the peppers and discard the seeds.
  4. To make the pesto, put the basil leaves, Parmesan in a blender and blend until well combined add the Westfalia Garlic Flavoured Oil and mix to combine well. Season.
  5. Fry the aubergine slices in a little Westfalia Avocado Oil in batches, until golden and drain well on paper towels.
  6. Arrange the aubergines in a serving dish and top with the red pepper strips, mozzarella, pine nuts and basil leaves. Season. Serve with a bowl of pesto on the side.

Posted in Salads.