Grilled aubergine salad recipe
 A simple grilled aubergine salad with barbecued aubergine dressed with chilli, chickpeas, feta and mint. Perfect for barbecue season. 3 medium aubergines4 tbsp extra virgin olive oil, plus extra for drizzling½ lemon, juice only10g/¼oz salt8g ground black pepperpinch sugar80g/3oz drained cooked or tinned chickpeas10 dates, chopped1 red pepper, finely choppedsmall bunch mint, leaves picked and choppedsmall bunch coriander, leaves picked and chopped chilli, to taste, finely chopped1 garlic clove, finely chopped40g/1½oz feta, crumbledhandful flaked almonds balsamic vinegar, for drizzlingcroûtons, to serve 3 medium aubergines 4 tbsp extra virgin olive oil, plus extra for drizzling ½ lemon, juice only 10g/¼oz salt 8g ground black pepper pinch sugar 80g/3oz drained cooked or tinned chickpeas 10 dates, chopped 1 red pepper, finely chopped small bunch mint, leaves picked and chopped small bunch coriander, leaves picked and chopped chilli, to taste, finely chopped 1 garlic clove, finely chopped 40g/1½oz feta, crumbled handful flaked almonds balsamic vinegar, for drizzling croûtons, to serve Method Prick the aubergines to allow moisture to escape while cooking. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar.Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking.Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper.Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve. Prick the aubergines to allow moisture to escape while cooking. Prick the aubergines to allow moisture to escape while cooking. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a hot barbecue, cook the whole aubergines for 15 minutes, turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. On a small tray, slice the aubergine open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar. Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar. Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking. Reserve some of the chickpeas, pepper and mint for garnish, then mix in the remaining chickpeas, dates, pepper, mint, coriander, chilli and garlic. Taste and correct the seasoning to your liking. Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper. Spoon the aubergine into the middle of a serving plate and garnish with the feta, flaked almonds, reserved chickpeas, chopped mint and pepper. Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve. Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve.