My favourite dishes have usually two things in common: simplicity and pure flavour. The simplicity of preparation and the purity of flavours when you kan actually taste the different ingredients. That’s why I really love Lebanese, Italian and Peruvian cuisines. This little Italian inspired dish reflects that and is a perfect side dish that can also be combined with risotto or a pasta.

Ingredients
1 zucchini
1 aubergine (eggplant)
Zest from 1 lemon
A handful of walnuts
A small handful of basil leaves
2 tablespoons extra virgin olive oil
Coarse salt
Freshly ground black pepper
Optional: Pecorino Romano or Parmigiano Reggiano

Directions

  1. Remove the tops of the aubergine and zucchini and cut them lengthwise in slices 5mm thick.
  2. Brush them with a bit of oil and grill them on the barbecue, grill pan or under an oven grill.
  3. Roughly chop the walnuts and basil leaves. Mix them with the olive oil and lemon zest and season with the salt and pepper.
  4. Place the warm grilled slices on a serving dish and garnish with the oil mixture.
  5. Optional: grated some pecorino or parmesan to finish.