A few grates of lemon zest gives a platter of lightly charred eggplant and peppers a welcome citrussy freshness. If you don’t have basil, use plenty of parsley instead.
Slice 1 eggplant (aubergine), dunk in olive oil and fry in a ridged grill pan or cook on a barbecue hot plate (griddle) until deep golden. Season with flaky sea salt. Char-grill 1 red pepper (capsicum) and slice. Rub grilled bread with garlic, then load with sliced pepper. Season with flaky sea salt, drizzle with a little extra virgin olive oil, grate fresh lemon zest over the top and scatter with basil leaves.