Mediterranean Salad of Roasted Eggplant

Ingredients (serves 4):

- 1 large eggplant
- Selection of different-colored cherry tomatoes
- 1 mozzarrella di bufala
- 1 tbsp of Guenard Pine Nut Oil
- 1 bunch of fresh basil
- Olive oil
- Balsamic vinegar
- Salt and pepper

Method:

Cut your eggplant into thin slices and place on a baking sheet covered with parchment paper. Add a pinch of salt and a drizzle of olive oil, then bake at 180°C/350°F for around 10 minutes (adjust the cooking time according to the color of the eggplant and your own preference).

Meanwhile, wash the basil leaves and pat dry. Cut your cherry tomatoes and mozzarella into thin slices.

When your eggplant slices are ready, remove them from the oven, drizzle over the Guénard Pine Nut Oil and let them cool down for a few minutes.

You can now plate up, alternating the slices of eggplant, mozzarella, tomato and the basil leaves.

Finish by sprinkling over a teaspoon of vinaigrette and a twist each of salt and pepper, then enjoy!