Paprika Aubergine Salad

Ingredients:

1 aubergine
juice of 1 lemon
1 tsp paprika
4 tbsps olive oil
sea salt 
lettuce leaves
1 tbsp whole grain mustard
red onion

Top and tail the aubergine and thinly slice it, top to bottom, with a very sharp knife, to get very fine disc shapes. 

Lay on kitchen paper and season with sea salt to drain out the water.

Heat a little olive oil in a large frying pan, over a high heat, squeeze in the juice of half the lemon and stir in the paprika. 

When the oil begins so spit, pat the aubergines dry with more kitchen paper and lower the aubergines in to the pan. Cook for a minute on either side until golden brown.

Remove and lay on kitchen paper. Arrange the salad leaves on the plate with finely sliced red onion. 

Mix together 2 tbsps olive oil, juice of half a lemon, the mustard and salt and pepper. Dress the leaves with the dressing and lay the aubergine slices on top of the leaves to serve.