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Smoky eggplant with a bright dressing

Good side dish to eat with cold, roast meats. From Tender by Nigel Slater

large eggplant
olive oil
parsley- good handful
mint- 6 sprigs
basil- handful
2 cloves garlic, crushed
1 tbsp. dijon mustard
2 tbsp. capers
6 tbsp. olive oil
2 tbsp. lemon juice

Slice eggplant lengthways into 5 or 6 pieces. Brush lightly with olive oil and sprinkle with salt, then set aside for 20-30 mins. Grill over low heat until soft and tender on both sides.
To make the sauce: chop the herbs finely, then stir in the garlic, mustard and capers. Slowly pour in more olve oil, while beating with a fork. Stir in lemon juice and season with salt and pepper.

When eggplant is done, toss gently in saice and serve.