Serves: 2 as a light lunch or 4 as a side dish The aubergine was invented for the fire.

Ingredients

2 large aubergines, washed and trimmed of green stems 3 level tsp good flaked sea salt 1 tbsp coriander seeds 1 good tbsp white wine vinegar 2 large cloves of good hard garlic, no green sprouts 6 tbsp light olive oil 1 large vine tomato Black pepper Sprig of spearmint Big sprig of dill

Method

1 Slice the aubergines lengthways, about 6mm in thickness. Toss in a large bowl with the salt and lay out on a clean tea towel. Leave for half an hour or so.

2 Get the barbecue going. Toast the coriander seeds in a pan over a low heat until their fragrance comes to the nose. Put the seeds in a small bowl and only slightly crush with the end of a rolling pin. Pour over the vinegar. Slice the peeled garlic lengthways as close to paper thin as you can and add to the vinegar. Leave to one side.

3 Just before cooking the aubergine, cut out the stem of the tomato, then quarter it. Remove the seeds. Chop the quarters into squares a little smaller than board-game dice and put to one side.

4 Mix the aubergine slices with 4 tablespoons of the oil in a bowl and rub all over well. The oil must be evenly dispersed. Be careful because the thirsty aubergine will soak it up quickly. Grill for 7½ to 9 minutes, turning once. The slices should be very well coloured and the tip of the knife should slide through easily.

5 Remove the aubergines on to a plate, grind over a little black pepper, scatter over the tomato and a little extra salt. Pour over the remaining oil, then spoon over the coriander seeds and garlic before splashing with the vinegar dressing. Tear over the herb leaves and serve immediately while still warm.

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