Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories615.5 kcal (31%)
Total Fat43.2 g (62%)
Carbs37.5 g (14%)
Sugars13.5 g (15%)
Protein24.5 g (49%)
Sodium1711.6 mg (86%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
1. Preheat the oven to 200c fan.
Step 2
2. Dice the aubergine and toss in 1 tsp oil. Lay onto a baking tray and add 2 tbsp water. Place into the oven for 15-20 minutes mixing from time to time until golden and lovely.
Step 3
3. Tip the tomatoes into another baking tray, and add a few smashed garlic cloves, a pinch of oregano, olive oil and salt. Roast the tomatoes for 15-20 minutes until sticky and gorgeous.
Step 4
4. Dice the sourdough into croutons, drizzle over 2 tsp sun-dried tomato oil from the jar, add 1/2 tsp garlic and herb seasoning, a grating of parmesan and toss well. Season with salt and place into the same oven for 5 minutes.
Step 5
5. From the tomato tray, remove the garlic cloves. Toss the warm tomatoes with freshly torn basil and mozzarella so they both melt and wilt to infuse.
Step 6
6. Mix the yoghurt with 2 tbsp caper brine, 1/2 tsp garlic and herb seasoning. Season with a pinch of salt and pepper.
Step 7
7. In a large bowl, mix a handful of rocket, roasted aubergine, warm tomato and mozzarella mix, and the croutons. Drizzle over the garlic and herb dressing and dive in.
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