Ingredients

• 2 whole aubergines
• 1 tsp cumin seeds
• 1 tsp chopped fresh root ginger
• 2 tbsp finely chopped flatleaf parsley
• 1 green courgette
• cut lengthways
• 1 yellow courgette
• cut lengthways
• 1 red onion
• cut into quarters
• 1 red pepper
• halved
• cored and seeds removed
• salt and freshly ground black pepper
• 50ml/2fl oz hazelnut oil
• 100ml/3½fl oz groundnut oil
• 1 shallot
• peeled and diced
• 1 thyme sprig
• 1 tbsp honey
• 1 tbsp sherry vinegar
• 1 lemon
• juice only
• 1 iceberg lettuce
• leaves separated
• salt and freshly ground black pepper

Directions

• For the spiced aubergine purée
• preheat the oven to 200C/180C Fan/Gas 6.
• Carefully char the whole aubergines over an open flame until blackened all over. Leave to cool slightly and then cut a slit in the side of each aubergine. Add the cumin and ginger to the slits and place in a roasting tin. Roast for 30 minutes
• or until soft. Scrape out the flesh into a blender or food processor. Add the parsely and and blitz to a purée.
• For the grilled vegetables
• place all of the vegetables on a grill pan and season with salt and pepper. Place under a hot grill and cook until charred all over. Leave to cool slightly and then cut into small dice.
• For the lettuce cups
• heat the oils in a frying pan and add the shallots and thyme. Cook for 5 minutes
• or until softened and then stir in the honey
• vinegar and lemon juice. Season with salt and pepper.
• To serve
• spoon a small amount of the aubergine purée into a lettuce leaf cup. Add some of the grilled vegetables and finish with the shallot mixture. Use any leftover lettuce in a salad.