Roasted aubergine and onion salad

New

Salad Picnic

Serves 4

If you cook your aubergines right - high heat, generous oil, patience - they turn soft and sweet, with those crispy edges. This filling actually improves with time, making it perfect for the kind of week where you want good food without having to make decisions every single day.
It's brilliant stuffed into crusty rolls with some sharp cheese—a mature cheddar that can hold its own, or something like Comté.

Ingredients

2	aubergines (700g), cut into 2½cm rounds
2	onions (280g), cut into 1cm thick rounds
140ml	olive oil
1	garlic clove, crushed
1 tbsp	red wine vinegar
10g	soft herbs (basil, parsley, or mint)
	Fine sea salt and black pepper

Method

Preheat the oven to 240°C.
Arrange vegetables on a parchment-lined tray, drizzle with oil, and season well with salt and pepper. Roast for 30 minutes, until golden and tender.
While they cook, whisk garlic and vinegar in a bowl. When the vegetables are cool enough to handle, separate the onion rings and add them to the vinegar mixture.
Cut the aubergine into rough 3cm pieces and fold everything together gently. Let it marinate for at least 30 minutes - this is when the flavours really develop – then stir in the herbs just before using.