Barbecued aubergine salad with dill, parsley and fried breadcrumbs recipe Try to buy extra-firm aubergines for this dish, so they are less watery. I used a "violet" aubergine, which grow well in Britain, from the mail order produce experts natoora.co.uk. 2 tbsp chopped flatleaf parsley 2 tbsp chopped dill 4 tbsp extra-virgin olive oil 100g soft goat's cheese Place the whole aubergine on the barbecue and cook, turning occasionally, until the skin is browned and crisp and the insides soft. It will collapse as it cooks, but that is OK. Take the aubergine off the heat, place in a colander over a bowl or sink and split it in half. Scoop the flesh out into the colander, allowing the water inside to run away completely. Reserve the skins, pat them dry with a towel and put on a serving dish - they add flavour to the salad. Toast the breadcrumbs in a pan until golden, and set aside. Transfer the drained aubergine flesh to a board and chop, then spoon on to the aubergine skins. Scatter over the breadcrumbs then sprinkle on the herbs with a large pinch of salt. Finish with extra-virgin olive oil and serve with some goat's cheese.