Sprinkle these on to a green salad
and add a tahini dressing, or
stir them into a Bolognese sauce
to serve with pasta, or just eat on
the side. Serves 4 as a side dish.

1 aubergine,
good glug of light olive oil,
squeeze of lemon juice,
6 sprigs of coriander.

Cut the aubergine into 1-2cm cubes.
Heat a large frying pan with
the light olive oil until hot.
Add the aubergine in batches,
sauteing on all sides until they are
Season with salt, pepper and
lemon juice.
Chop the coriander.
Drain the aubergine on kitchen
paper to blot the excess oil,
then serve warm or at room
temperature with the chopped

From Tom Hunt’s book
“The natural cook”.