There are many things that you can make with a plate of griddled aubergines. You can layer them with minced lamb for a moussaka, or with rich tomato sauce, mozzarella and parmesan for Melanzane Parmigiana, or spread them with miso and grill them for a Japanese feast. I could go on! I chose to use a them in a lovely assembly-job salad from Saint Delia, tossing them in a marinade of olive oil, a little Balsamic and lots of chopped fresh basil, then overlapping them on a bed of proper Batavia lettuce with halves of slow-roast tomatoes, and topping them with crumbled feta cheese. Very nice, served with the roasted carrot hummus made with the left-overs from last night's carrot and chickpea pitta pockets. Here is Delia's original recipe if you fancy giving it a go - we eschewed the creme fraiche as I thought it was rich enough. And I didn't have any!