Grilled aubergine with coriander seeds.

• 1 large aubergine
• 60ml/2½ml olive oil
• ½tsp coriander seeds,
• 2tsp lemon juice
• 1 tblspn shredded basil leaves
• celtic sea salt.

1. Slice the aubergine about 5mm/¼” thick and brush with plenty of olive oil.
2. Bash the coriander seeds in a pestle and mortar – or with a rolling pin in a bowl – until they are broken up into bits.
3. Pour half the coriander over the aubergine slices, grind over a little salt and grill for about 6 minutes.
4. Turn them over, pour over rest of the coriander, add a scrape more salt and grill for a further 4 mins, or until done.  The outside will be crisp, the inside tender.
5. Put onto a warm serving dish, sprinkle over the basil leaves and the lemon juice and serve.

Of course, this dish could be done on a barbecue, provided we are wearing our thermals and beanie hat if in the UK.  Don’t want to catch a cold, after all – or get taken to hospital with hypothermia.