Ingredients

Steps

• Heat 15ml of olive oil in a frying pan over medium heat.
• Fry the aubergine and pepper slices until they are soft and golden.
• Allow the cooked vegetables to cool slightly.
• Combine the mozzarella, chopped basil, and chopped parsley in a bowl.
• Mix the fried vegetables into the cheese and herb mixture.
• Whisk 15ml of olive oil and lemon juice together in a separate bowl to make the dressing.
• Pour the dressing over the salad and drizzle with balsamic vinegar if desired.