Grilled aubergine and mozzarella salad

Heat 2 tbsp olive oil in a large frying pan on medium heat. Sprinkle the sliced aubergine with salt, before pan frying until translucent and lightly browned (this can take 10-15mins). Keep adding more olive oil as needed, as the aubergine will absorb the oil as it cooks.

Place pan-fried aubergine on a plate with paper towel to absorb excess oil.

While the aubergine is cooking, slice the tomatoes and mozzarella and set aside.

To make the dressing, in a small jar or bowl combine the olive oil, balsamic vinegar, thyme, garlic, Dijon mustard, and salt and pepper (to taste). Either shake the jar or stir the dressing until well combined.

To serve, layer the aubergine, sliced tomato, sliced mozzarella, and basil leaves on a plate. Pour over the dressing and serve.