Aubergine toast and tomato salad

Preheat your oven to 200°C fan. Cut the aubergines into roughly 2cm cubes and place on a large baking tray. Toss generously with 3 tbsp olive oil, salt, pepper, chilli flakes, and crushed coriander seeds. Roast the aubergine for 35–40 minutes, turning once halfway, until deeply golden and slightly caramelised at the edges. While the aubergine roasts, dice the tomatoes into small chunks and place in a bowl. Season with salt, a drizzle of olive oil, and a small splash of red wine vinegar. Set aside to macerate. When the aubergine is nearly ready, thinly slice the garlic and fry gently in 1 tbsp olive oil until just golden. Add the red wine vinegar directly to the pan — it will sizzle. Toss through the hot roasted aubergine along with most of the basil leaves. Toast the bread slices until golden and crisp. Rub lightly with a cut garlic clove if desired. Place the toast in a wide bowl or plate. Pile the warm aubergine and basil mixture generously on top. Finish with the macerating tomatoes, fresh rocket, remaining basil leaves, and a final drizzle of extra virgin olive oil. Serve immediately. Tip: Salt the aubergine cubes and leave for 20 minutes before roasting to draw out moisture — this encourages better caramelisation and a meatier, less bitter result.