I am a fan of using the barbecue as much as possible, as it means less mess in the kitchen, and this salad lends itself perfectly to that.

1/2 kg eggplant 1 cup chopped onion 1/4 cup chopped garlic 1 tbsp chopped green chillies 4 tbsp basil oil 1 cup balsamic vinegar 1 cup extra virgin olive oil 1 cup chopped tomatoes 3 tbsp lemon juice ...

This smoky veggie chilli is made by blistering aubergines over a gas flame – in the summer, you can use a barbecue. Using a pair of long handled heatproof tongs, hold the aubergines one at a ...

Light the barbecue. Pierce the aubergines in a few places using a cocktail stick then place them straight onto the glowing charcoal. This can even be done while the charcoal is still burning.