aubergine salad with pomegranate seeds, herbs and feta

ingredients
3 small-medium aubergines
5 T olive oil, plus more for brushing
salt and pepper
1 pomegranate
juice of 2 lemons
1 clove garlic
fresh parsley
fresh mint
175g crumbled feta

method
Wash the aubergines and cut into 1cm thick slices. Sprinkle with slat and leave to stand for about 15 minutes. Rinse with cold water and pat dry with kitchen towels. Brush the slices on both sides with some of the olive oil and season with salt and pepper. Grill on both sides under a hot grill until golden brown.

Meanwhile, slice the pomegranate and carefully remove the seeds. Mix 5 T olive oil with the lemon juice. Press the garlic into the oil and lemon juice dressing and stir to combine. Sprinkle the warm aubergine slices with the dressing, toss and leave to stand for 2-3 minutes. Pick the leaves from the parsley and mint sprigs and mix with the aubergine slices. Season to taste with salt and pepper. Put the aubergine salad on a platter and sprinkle with pomegranate seeds, scatter with crumbled feta and serve.

variations
use courgettes instead of aubergines
use courgettes and aubergines (I used one green and one yellow and it was delicious!)
use fresh basil instead of pomegranate seeds
use sun-dried tomatoes instead of pomegranate seeds
use coriander