Vegan Potato Salad with BBQ Aubergine

What to do:

Ever wondered what to cook at a BBQ for a vegan? Here is your answer. When I was vegan I found it frustrating only being able to eat some leaves with a feeble balsamic vinegar dressing whenever I went to BBQs - this meal includes carbs and veg, with tons of flavour (especially helped by The Bay Tree’s Glorious Garlic Pickle). Enjoy!

1. Boil some water and add a good amount of salt.
2. Scrub potatoes then add to the boiling water - cook for 15 mins or until a cutlery knife can pierce through.
3. Dice half a red onion, chop up four stalks of parsley and place into a bowl.
4. Add 1 tablespoon of high quality olive oil, 2 tablespoons of white wine vinegar, 4 teaspoons of dijon, 2 tablespoons of mayo and season with salt and pepper.
5. Drain potatoes in colander and add to bowl, smashing with a wooden spoon - mix with the dressing.
6. Cut aubergine into strips and salt on both sides.
7. Pat down after a minute or two with a paper towel to remove all excess water.
8. Barbecue for 2 minutes either side or until charred and cooked through.
9. Plate up with extra parsley on top, heaped teaspoons of Glorious Garlic Pickle and a good drizzle of olive oil.