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.
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.
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.
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.