2 medium Aubergines
4 tbs olive oil
Lucy’s Lemon and Caper Dressing
2 tbs oregano , chopped
2 tbs flat leaf parsley, roughly chopped
Salt and Black Pepper
- Preheat the BBQ
- Slice the aubergines into 2cm discs. Brush each disc on both sides with oil and season with salt and pepper. Place on the BBQ and BBQ until charred and cooked through. Remove from the BBQ and allow to cool slightly.
- When ready to serve transfer the aubergines to a shallow dish, drizzle over the dressing and gently mix together . Sprinkle over the herbs and serve.