Tamarind aubergines

Serves: 2

Katy says: “My favourite way to cook aubergines is on the barbecue, as the skin absorbs all the smoky flavours and the flesh becomes ultra-tender.

“Tamarind has a sour flavour that balances the sweet, smoked aubergines with hints of maple, cinnamon and chilli in the marinade.”

Serve with olive flatbreads and pistachio, pomegranate and mint salad with bulgar and orange. Barbecue cooking temperature: high heat

You’ll need:

4 tbsp olive oil, plus extra for drizzling

3 tbsp maple syrup

2 tsp tamarind paste

½ tsp ground cinnamon pinch of dried chilli flakes 2 aubergines, halved lengthways with green top left intact

Seeds of ½ pomegranate Handful of fresh flat-leaf parsley, chopped

Method:

1. In a bowl, whisk together the olive oil, maple syrup, tamarind paste, cinnamon and chilli flakes.

2. Lay the aubergine halves on a flat surface and score the flesh in diagonal lines to make a criss-cross pattern. Dip the cut sides into the marinade, using a pastry brush to push the marinade into the scored lines, then coat the skin in the marinade. Stand the aubergines on a plate for 10–15 minutes, keeping the extra marinade in the bowl.

3. Use tongs to place the aubergines on the grill, skin-side down, for 15 minutes. Baste the flesh with extra marinade, then turn cut-side down onto the grill and cook for 10 minutes until browned and tender. 4. Remove from the grill and arrange on a serving plate. Drizzle with a little extra olive oil, then scatter with pomegranate seeds and chopped parsley.

Hot tip: Aubergines absorb lots of flavour and moisture in a short space of time so there’s no need to marinate longer than 15 minutes.

Vegan BBQ: 70 Delicious Plant-based Recipes To Cook Outdoors (Quadrille, £16.99) is out now