Griddled vegetables with melting aubergines

• large aubergine↗1
• lemon↗½a

  zested and juiced

• garlic↗3cloves of

  1 crushed, 2 chopped

• chopped parsley2 tbsp tbsp

  plus extra to serve

• extra virgin olive oil↗1 tsp tsp

  plus a little for drizzling

• omega seed mix↗4 tsp tsp

  (see tip)

• thyme leaves↗2 tsp tsp
• rapeseed oil↗1 tbsp tbsp
• red pepper↗1

  deseeded and cut into quarters

• large onion↗1

  thickly sliced

• courgettes↗2

  sliced on the angle

• large tomatoes↗2

  each cut into 3 thick slices

• Kalamata olives↗8

  halved

Step-by-step instructions

1. 1

   Grill the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.

2. 2

   Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines – the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.