Pre-heat the oven to 280˚c
Slice the Aubergine into 2cm ish slices
Cook them on a baking tray, brushed with Olive Oil & sprinkled with Salt for 30 mins or until browned and soft
Cool them slightly
Meanwhile, slice off the peel, and chop the Grapefruit into small ‘slices’ if you can – ‘pieces’ if the Grapefruit is pithy… Reserve the juice you create while chopping
Make a Dressing with the Grapefruit juice, a drizzle of Rape Seed Oil and a dash of Maple Syrup
Scatter the Grapefruit pieces over the Aubergine just before serving, then drizzle with Dressing before sprinkling the Pine Nuts and Mint over the salad
Is great with all sorts of things – grilled white fish, herby pasta, roasted peppers, bulgur wheat salad…