These are so good that you'll want to do them regularly. Leftovers are fab stuffed into crusty bread rolls with pesto or mayo and lettuce or rocket.
4 Tbsp olive oil
¼ tsp smoked paprika
¼ tsp cumin seeds
½ tsp crushed coriander seeds
1 small eggplant (aubergine), sliced
2 small firm zucchini (courgettes)
6 firm cherry tomatoes, halved
Flaky sea salt
1 Mix 3 tablespoons oil, paprika, cumin seeds and crushed coriander seeds (simply bash them with the edge of a pot if you don’t have a mallet), on a plate. Quickly pass eggplant slices through the seasoned oil and cook on a preheated barbecue hot plate, or in a hot ridged grill pan, until tender and a deep golden colour, turning often. Transfer to a plate.
2 Add a little more oil to the bowl if necessary. Trim zucchini and slice each one lengthways into 3 slices. Rub with a little oil and char-grill a few minutes a side. Transfer to plate with eggplant and season with a little salt. Char-grill tomatoes cut side down until golden and add to plate.
Serve with Char-grilled Lamb, or with anything you like!