Warm aubergine salad recipe

Aubergines are meaty and filling - serve this easy veggie treat at your barbecue as a meat-free alternative.

Ingredients

• 2medium aubergines, cut into 1cm (½in) thick slices8-10 tbsp light
• Olive oil

For the dressing:

• 100ml (3½fl oz) virgin olive oil
• Finely zested rind of 1 lemon and 2tbsp juice
• 1 clove garlic, peeled and crushed
• 4 level tbsp chopped fresh flat-leaf parsley
• 2 level tablespoons chopped fresh lemon thyme
• Salt and freshly ground black pepper

Method

1. Brush both sides of the aubergine slices with olive oil and cook them on a medium-hot barbecue for about 3-5 mins on each side, until they are starting to brown.
2. Meanwhile, place all the ingredients for the dressing in a blender, and whizz until smooth, or finely chop all the ingredients and mix them together well.
3. When the aubergine slices are cooked, lay them in a large shallow dish and spread the dressing over. Leave for at least 15 mins for the flavours to blend. This salad can be served warm.
4. Not suitable for freezing