Sticky aubergine & tomato salad

• aubergines↗2 2

  (around 450g), quartered lengthways

• vegetable oil↗2 ½ tbsp 2 ½ tbsp
• heritage tomatoes↗500g 500g

  chopped into chunks

• small red onion↗1 1

  thinly sliced

• rice vinegar↗2 tbsp 2 tbsp
• extra virgin olive oil↗2 tbsp 2 tbsp
• bunch of coriander20g 20g

  finely chopped

• rice vinegar↗60ml 60ml
• soy sauce↗30ml 30ml
• honey↗30ml 30ml
• large garlic cloves↗2 2

  finely grated

Step-by-step instructions

1. 1

   Heat the grill to medium-high. Put the dressing ingredients in a small saucepan and bring to a simmer over a medium-high heat. Reduce the heat to medium-low and simmer for 2 mins, then remove from the heat and set aside.

2. 2

   Season the aubergine slices with salt and pepper and brush over the vegetable oil. Arrange in a single layer on a baking tray and grill for 10 mins until dark golden brown and beginning to blacken.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Put 4 tbsp of the dressing into a small bowl and set aside. Brush the aubergine slices with a third of the remaining dressing and roast for 5 mins. Repeat and roast for a further 5 mins. Brush with the remaining dressing and roast for a final 5 mins, then set aside to cool.

4. 4

   Put the tomatoes in a bowl with the red onion, rice vinegar, olive oil, the reserved 4 tbsp dressing and half the coriander, then season with salt and pepper and toss to coat. Leave to stand for 10 mins.

5. 5

   To serve, arrange the tomato salad on a platter, top with the sticky aubergine slices and scatter over the remaining coriander.