Preheat the grill to medium-high. Slice the skin off the aubergines, then cut across into 1cm slices. Place on a foil-lined grill tray. Brush liberally with oil and sprinkle with salt and pepper. Grill until golden brown on one side, then flip the slices over, brush with more oil and season with more salt and pepper. Keep grilling until the slices are a deep golden brown all over and very tender, flipping them again if you need to. This will take around 15-20 minutes.
Transfer the grilled aubergine slices to a plate or dish, layering them if you need to and sprinkling each layer with chopped chilli and thyme leaves. Trickle with a little honey and lemon juice. Leave for at least 10 minutes until tepid or, even better, 30 minutes until cool, by which time the juices will have run and mingled a little.
Add more salt and pepper if you think it necessary, then serve as a starter, with bread, or as part of a mezze spread
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