A particularly bright and zingy way with roast veg for spring
Preheat the oven to 200C/gas mark 6. Remove the stems from 2 large aubergines or 3 medium ones (about 600g total in weight), then cut each one in half, then in half again and then into short lengths (about 4-5cm). Put the aubergine wedges in a roasting tin with 125ml of olive oil, then roast for 30 minutes or until golden on the underside. Turn them, pour in 100ml of water and return to the oven for about 20 minutes until soft and golden.
Meanwhile, cut a 250g piece of cucumber in half lengthways, scoop out the seeds and the wet central core with a teaspoon and discard them, then cut the flesh into small dice and put into a mixing bowl.
