Barbecued Aubergine and Tomato Salad
Smoky barbecued aubergines and juicy cherry tomatoes are simply dressed with lemon and balsamic vinegar in this easy, tasty vegetarian salad. We’ve suggested some different cheeses to add, but feel free to experiment – for a vegan version, leave the cheese out altogether and add a handful of toasted pumpkin seeds just before serving. Serves 2 as a main dish or 4 as a side.
Method
About half an hour before you plan to start cooking, light the barbecue and wait for the flames to die down until the charcoal is light grey and glowing. When you are ready to cook, brush each side of every aubergine slice with the light olive oil and season with the salt and pepper.
Place the slices on the hot grill (it may be easier to use a grill basket here, if available) and cook for 1-2 minutes, then turn the slices over and cook the other side for a further couple of minutes. You may need to work in batches; keep going until all the slices are soft and lightly charred, then set them aside to cool.
To make the dressing, put all the ingredients (except the salt and pepper) into a bowl or large jug and whisk them together. Season to taste with the salt and pepper. Put the tomatoes into a serving bowl, then add the cooled aubergine slices and drizzle over most of the dressing. Mix them gently to combine, then crumble or tear in the cheese and gently fold it through the veg.
Just before serving, tear over the basil leaves and drizzle on the last of the dressing, then take to the table straight away.
