This salad is so good that i have trouble not devouring the whole plate.
AUBERGINE SALAD, VINE TOMATOES AND PARMESAN
2 good size firm aubergine
4 vine ripened tomatoes, deseeded
1 red onions, diced
A generous handful of any robust green, wild rocket is ideal.
20g freshly shaved Parmesan cheese
sea salt and freshly ground black pepper
6 Tbsp extra virgin olive oil
3 Tbsp red wine vinegar
10 basil leaves, lightly torn
1 Tbsp capers, roughly chopped
Slice the aubergine into 1/2 cm thick slices (lenghtways).
Heat a griddle pan up to hot if you have one. If not a heavy based fry-pan will be just as good. Grill the aubergine slices in batches, you are wanting to grill both sides. It is vital that the slices are cooked through, just feel the flesh and if it is soft then it is ready.
Whilst they are cooking pour the vinegar and the olive oil in a serving dish. When the aubergine is cooked submerge immediately into the oil mixture so the aubergine absorbs the flavours, continue until all the aubergine is cooked. If you find the aubergine is too dry just add a little more oil and vinegar if necessary. Season with salt and pepper.
Slice the tomatoes into thinnish slices, scatter over the aubergines along with the onions, basil leaves, capers, and rocket. Toss gently to combine, finally scatter over the Parmesan.
It is great with some toasted sour dough rubbed with garlic. It is also particularly good with grilled lamb.