|2.00||aubergines — medium|
|0.00||fresh chillies — 573|
|2.00||garlic — cloves, crushed|
|200.00 g||rosa tomatoes|
|0.00||fresh Italian parsley — handful|
|0.00||salt and freshly ground black pepper|
Slice aubergines into wedges.
Mix a little olive oil with crushed garlic and brush over aubergines.
Spray a griddle pan with olive oil cooking spray and cook aubergines, turning once, until cooked through.
Remove from pan and add tomatoes – shake them about in the pan until they soften and blacken slightly – don’t panic if some burst, they taste all the more delicious.
Mix rocket and parsley together and divide onto serving dishes.
Top with warm aubergines and tomatoes.
Season and drizzle with your favourite dressing or simply use olive oil and balsamic vinegar.
If you don’t have a griddle pan, bake the aubergines in a preheated 200 °C oven for about 15 minutes or until golden and cooked through.
Add the tomatoes about five minutes before the end of cooking time.
Crumbled goat’s cheese wouldn’t be a bad addition to this dish.