Grilled aubergine salad

A couple of months ago I started to do our weekly food shopping online. It’s been great in that I’ve found we’ve saved a lot of money (inner city supermarkets love to bump up the prices), stock selection is a lot better (inner city supermarkets don’t seem to realise people want a variety of food) and it saves me carrying bags of groceries home in the rain.

However it does mean I miss out on browsing. I try to have a look in the seasonal selection and usually plan meals out in advance. But it does mean I miss that opportunity of seeing something in the supermarket and just getting inspiration from that one ingredient on the spot.

Well after a trip to the gym I went into pick up a few essentials. I verysmuggly managed to walk past the cookie display at the front door (even though they had new Bounty cookies!), and headed straight for the fruit and veg section where I stumbled on some baby aubergines (don’t you just love baby veg?) and had a great idea for this salad. I already had a lot of the ingredients in my fridge or store cupboard and I just knew it would make the perfect light, heathy dinner.

Aubergines are one of my favourite vegetables, although the bitterness means they are not everyone’s cup of tea. This recipe has the addition of honey which adds a little sweetness that really complements the Moroccan flavours of this dish well.

Cut the baby aubergines in half and brush with some olive oil and a sprinkling of salt. Heat a griddle pan and place cut side down, turning after a couple of minutes. Drizzle a little honey on the cut side then turn over again to caramelise the flesh. Remove from the heat and set aside.

In a small pan add some chopped walnuts with the juice of half a lemon and a tablespoon of honey. Heat gently until thickened slightly, be careful not to burn the walnuts.

To serve, place some rocket on a place, add the grilled aubergines, crumbed feta, dried apricots, pomegranate seeds then the walnuts with the lemon and honey drizzled over.