Name: Griddled vegetables with melting aubergines
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 large aubergine -; ½a lemon , zested and juiced -; 3cloves of garlic , 1 crushed, 2 chopped -; 2 tbsp chopped parsley , plus extra to serve -; 1 tsp extra virgin olive oil , plus a little for drizzling -; 4 tsp omega seed mix (see tip) -; 2 tsp thyme leaves -; 1 tbsp rapeseed oil -; 1 red pepper , deseeded and cut into quarters -; 1 large onion , thickly sliced -; 2 courgettes , sliced on the angle -; 2 large tomatoes , each cut into 3 thick slices -; 8 Kalamata olives , halved -

Ingredients for - Griddled vegetables with melting aubergines

1. 1 large aubergine

2. ½a lemon , zested and juiced

3. 3cloves of garlic , 1 crushed, 2 chopped

4. 2 tbsp chopped parsley , plus extra to serve

5. 1 tsp extra virgin olive oil , plus a little for drizzling

6. 4 tsp omega seed mix (see tip)

7. 2 tsp thyme leaves

8. 1 tbsp rapeseed oil

9. 1 red pepper , deseeded and cut into quarters

10. 1 large onion , thickly sliced

11. 2 courgettes , sliced on the angle

12. 2 large tomatoes , each cut into 3 thick slices

13. 8 Kalamata olives , halved

How to cook deliciously - Griddled vegetables with melting aubergines

1 . Stage

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 . Stage

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.