1 large aubergine
½ lemon, zested and juiced
3 cloves of garlic, 1 crushed, 2 chopped
2tbsp chopped parsley, plus extra to serve
1tsp extra virgin olive oil
4ts omega seed mix
2tsp thyme leaves
1tbsp rapeseed oil
1 red pepper, deseeded and cut into quarters
1 large onion, thickly sliced
2 courgettes, sliced on the angle
2 large tomatoes, cut into 3 thick slices
8 kalamata olives, halved
- 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.
- 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.