This Italian salad with eggplant and mozzarella is delicious with a pasta or meat dish
Mix all ingredients for the dressing together. Thinly slice the aubergine with a mandolin or cheese slicer. Brush them with oil and sprinkle with a pinch of salt and pepper and grill them nicely in a pan. Place the lettuce in a bowl and add the tomatoes halved.
Cut the mozzarella into slices and place in the middle. Spread the aubergine on top and sprinkle with the yogurt dressing. Sprinkle with pine nuts and some basil. Delicious both cold and luke warm.
Source: Leukerecepten by leukerecepten-nl.
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