Grilled Aubergine Salad
A favourite salad of mine – a dark gleaming mass of aubergines, smoky and rich with a garlicky hiss. Grilled aubergine slices, simply salted, then brushed with oil and seasoned before grilling, are good hot, too.
|2–3 tbsp||chopped fresh mixed herbs, including flat-leaf parsley, basil and/or chives|
|For the dressing:|
|1½ tbsp||white or red wine vinegar|
|1–2||cloves garlic, peeled and crushed|
|7 tbsp||extra-virgin olive oil|
|Salt and freshly ground black pepper|
To make the dressing, mix the vinegar with the garlic, pepper and a little salt. Whisk in the olive oil a tablespoonful at a time.
Slice the aubergine into 1cm (½in) thick discs. Sprinkle lightly with salt and leave for 30 minutes to 1 hour. Wipe dry with kitchen paper. Toss with half the dressing. Grill, close to the heat, until browned on both sides. Toss with enough of the remaining dressing to moisten, then leave to cool. Toss with the chopped herbs and serve.