A simple salad of baked aubergines with coriander seeds and fresh oregano and rocket leaves with a simple dressing of lemons and olive oil.
Make these late summer and early Autumn when the aubergines are at their prime.
Select aubergines that are shiny and firm when touched.
Salting your aubergine: see kitchen note below.
Getting Ahead: The aubergines can be made ahead but assembling the salad should be left just before serving.
Seasonal Swaps: Replace oregano for marjoram or thyme leaves.