Simon Rimmer served up tasty aubergine with harissa parsley vinaigrette on Sunday Brunch.
The ingredients are: 4 aubergines and 2 tsp sea salt.
For the parsley: 250ml extra virgin olive oil, Juice and zest 2 lemons, 2 tbs harissa paste, 2 tbs maple syrup, Chopped parsley and Handful of pomegranate seeds.
Serve with griddled sourdough bread.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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