A quick low-carb high-energy snack – best consumed just after cooking but works for a lunch box too.

You will  need:

– one medium aubergine, chopped into bite size pieces

– 150g chopped pancetta

– 1 can beans, drained

– 1 large mozzarella di bufala or 1/2 cup shredded/diced mozzarella

Cover the aubergine pieces in rock salt and leave to sweat for about 20 minutes. Rinse well!

On medium heat, fry the pancetta (no need for oil in a nonstick pan) and when these start to brown and release oil, add the aubergines. Toss frequently and when almost done add the beans so that these can heat through.

Serve with mozzarella on top.

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One Trackback

  1. By Vegetable Stacks | MuchAdoAboutNoting on February 19, 2015 at 10:10 am

    […] might also like this aubergine salad or this aubergine, bacon and chili salad and if you’ve got more time and like to make […]

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