Salad with Aubergines, Tomatoes and Bacon

Salad with Aubergines, Tomatoes & Bacon

Difficulty: minimum 

Preparation: 20 minutes + marination time

Cooking: 40 minutes

Servings: for 4 people

Ingredients:

• 500 g shelled broad beans
• 250 g shelled peas 
• 1 long aubergine 
• 50 g smoked bacon 
• 60 g parmesan flakes 
• 12 cherry tomatoes 
• 1 tablespoon balsamic vinegar
• 1 bunch of rocket
• 1 clove of garlic
• 9 spoons of extra virgin olive oil
• salt
• black peppercorns

Preparations:

1. Boil the broad beans and peas separately in plenty of salted water for 20 and 10 minutes, respectively, after they return to the boil; drain them and set them aside
2. In a non-stick pan, heat three tablespoons of oil together with the peeled and halved garlic clove; add the pancetta cut into strips and the washed, trimmed and finely diced aubergine. Let it cook for about 10 minutes over high heat, stirring frequently; remove the garlic, transfer to a bowl and prepare a vinaigrette by emulsifying six tablespoons of the salad and add the broad beans and peas.
3. Prepare a vinaigrette by emulsifying six tablespoons of oil with one of balsamic vinegar, a pinch of salt and a grind of pepper. Dress the legume and aubergine salad with the vinaigrette, mix well and leave to marinate for 1 hour. In the meantime, wash and dry the rocket leaves well and chop them roughly.
4. Just before serving, add the peeled, washed and halved cherry tomatoes to the salad and sprinkle with the parmesan flakes. Serve on individual plates placing the salad on a bed of rocket leaves.