Grilled Eggplant and Roasted Tomato Salad

Cut your eggplant into thin slices length ways. Once you have done this, cut each slice in half down the middle length ways. Set aside.

Preheat your oven to 350 degrees F. Slice the tomatoes into about 1/2 inch slices. Put the tomatoes in a medium sized roasting tin, sprinkle with sea salt and drizzle with 1 tablespoon of olive oil. Roast for about 30-35 minutes or until the tomatoes are quite soft. Remove from oven.

With a grill pan set over medium heat, add one more tablespoon of olive oil. Lay out the eggplant slices, covering the entire pan but not letting them overlap onto each other. Cook each side for just a few minutes until they are soft and have the nice grill marks. Remove from pan and repeat for the rest of you eggplant slices. Make sure you add the additional olive oil to the pan as you cook more eggplant slices.

Heat your tablespoon of honey in a small sauce pan just for a minute.

On a large serving platter, toss together the eggplant and the tomatoes. Drizzle over honey, sprinkle over sea salt and toss over the mint leaves. Serve straight away.