Ingredients
- 1 large aubergine, sliced into quarters lengthways, and cut into chunks
- 2 tbsp olive oil
- 250g punnet cherry tomatoes
- small bunch each mint, basil and flat-leaf parsley leaves coarsely chopped
- For the dressing
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- juice of ½ lemon
- 1-2 garlic cloves, crushed
- pinch ground coriander
Herby aubergine & tomato salad
Method
- Make the dressing by mixing all the ingredients together and set aside
- Heat the olive oil in a heavy-based pan and gently fry the aubergine pieces until they are golden brown on both sides
- As they absorb the oil quickly, it is important to fry them over a low heat, so that they soften and turn golden without needing to add more olive oil
- Tip the aubergine chunks into a shallow bowl and keep warm
- Quickly toss the cherry tomatoes around the pan to soften and lightly blister, then add them to the bowl
- Add the fresh herbs and pour over the dressing
- Toss gently and serve
