4 Aubergine

4 Courgette

2 Beef tomatoes


A couple of handfuls of breadcrumbs

A bunch of parsley

1 bulb of ‘wet’ garlic, or wild garlic


Slice the aubergine and tomatoes thickly (about 1.5cm) and the courgette a little more thinly

Layout the slices on a baking tray

Salt the aubergine and courgette on both sides, the tomato on one side only

Blitz the parsley, garlic and breadcrumbs in a food processor

Sprinkle a small handful of this mixture over the vegetables

Place in the oven for 15 mins at 180 degrees