Simon Rimmer served up a tasty roasted aubergine with black beans and ricotta on Sunday Brunch.
The ingredients are: 1 aubergine cut into 10-15mm thick rounds, 125ml of oil, 1 tablespoon of smoked salt, 250g of ricotta, drained, Zest of 1 lemon, 1 tablespoon of capers, 2 teaspoons of freshly ground black pepper, 1 tin of drained and dried black beans, Oil to deep fry, 1 teaspoon of smoked salt and 2 teaspoons of smoked paprika.
For the dressing: Juice and zest of 2 lemons, 1 tablespoon of salt, 1 tablespoons of sugar and 200ml of extra virgin olive oil.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes