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Galbani Mozzarella Aubergine, chilli and mint salad


  • 250g Galbani Mozzarella Maxi, thickly sliced
  • 1 aubergine
  • 1 tbsp olive oil
  • 1 red chilli, deseeded if you like, and finely chopped
  • 1 lemon, juiced
  • 1 handful mint leaves
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Preparation Instructions

  1. Thinly slice the aubergine lengthways and brush both sides with olive oil. Heat a griddle pan over a low-medium heat and fry gently, turning until golden and softened.
  2. Put the aubergines in a bowl with the chilli and lemon juice and leave to marinate for 10 minutes.
  3. When ready to serve, layer up the aubergines, mozzarella slices and mint leaves, then season. Serve at room temperature, with some rocket salad and warm crusty bread.