Aubergine stacks with mozzarella and rocket salad


  • 3 red peppers
  • olive oil, for drizzling and brushing
  • 2 aubergines, cut into 1.25cm slices
  • 2 buffalo mozzarella, drained and thinly sliced
  • 4 handfuls of wild rocket
For the dressing for the rocket salad:

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • handful of chopped fresh basil
  • 2 tsp brown sugar
  • black pepper
For the anchovy dressing for the stacks:

  • 3 tbsp olive oil
  • 1-2 tsp balsamic vinegar
  • 4 tinned anchovies, roughly chopped
  • 1 tsp oregano, roughly chopped


Antony Worrall Thompson's Moreish Baked Layers Of Griddled Aubergine Slices, Roasted Peppers And Mozzarella Are Served On A Lemony Rocket Salad And Topped With A Piquant Anchovy Dressing

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