Step #1
Cut the aubergines lengthways into 4 thick ‘steaks’. Score one side in a criss-cross fashion, taking care not to cut all the way through. Drizzle with the oil, squeeze over the lemon and season well. Set to one side.
Step #2
To make the pesto, place the pine nuts, Parmesan, garlic and a good pinch of salt in a mortar if you have one or a small bowl if you haven’t. Crush with the pestle (or a rolling pin) to a thick paste. Work in the basil, adding as much oil as you feel is needed to get a nice thick paste. Season to taste and set to one side.
Step #3
For the flatbreads, make up the bread mix according to the pack instructions. Allow to rise in the bowl and then tear off a big chunk and roll out to a flat slipper shape. To cook, place the bread on the grill over the hot coals, drizzle with a little oil and turn once it’s beginning to puff up and turn golden. This can take anything from 5 to 10 minutes, depending on the heat of the coals.
Step #4
Spread some of the pesto over the cut side of the aubergine steak and work it into the scored flesh. Place onto the barbeque, cut-side up and cook for 5 minutes until it starts to soften. Flip and cook for a further 5 minutes and keep going until the aubergine is soft and unctuous. Place a slice or two of aubergine on each plate, scatter with rocket and extra Parmesan, add an extra spoon of pesto and pop some flatbreads on the side.
