This recipe comes from long-standing veg scheme member Ruth Jenkins, who says: "I've been making this salad for about 20 years now, so I think it stands the test of time!"
Use the pointed end of your knife to make a slice through an aubergine slice at a bit of a diagonal, so you have room to slot in a garlic slice. Repeat till all the aubergine slices are studded with a slice of garlic or two. Drizzle them with 1 desertspoonful of olive oil and toss to coat.
Spread on a baking tray, sprinkle with a teaspoon of dried herbs, and roast at 200C for 15 minutes. Turn the slices over then roast for another 10-15 minutes until they are crispy on the edge and melt-in-the-mouth soft in the middle.
While they are roasting, mix a quick vinaigrette with the spoonful of oil, spoonful of vinegar, and teaspoon of mustard. Cut the tomatoes into similar sized slices, and toss in the vinaigrette to marinade for a while.
Arrange the roasted aubergine and tomatoes on a dish, drizzle with the remaining vinaigrette and scatter with any fresh herbs you happen to have.
1 aubergine, cut into rounds about 1cm thick
2 cloves garlic, sliced
2 or 3 large tomatoes
2 dessert spoonfuls olive oil
1 dessert spoonful vinegar
1 tsp mustard
1 tsp dried herbs like oregano or thyme
Any fresh herbs to garnish – basil or mint is nice