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



  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. 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.


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