This roasted aubergine salad has become one of my little comforts at home. The aubergine turns silky in the oven, the garlic-lemon dressing brings it to life, and the goat cheese melts in just enough to make it creamy. I usually think of it as a side dish, but honestly, when I’m working from home, I often make a bowl of this and call it lunch. It’s simple, warm, and always hits the spot. Ingredients For the aubergine 2 medium aubergines, cut into cubes (skin on or zebra-peele