Grilled Stuffed Aubergines

STEP BY STEP

Let's make something delicious.

1. 01

   Wash and halve the aubergines, then scoop out the flesh to a depth of about 1 cm. Salt the cut sides to draw out bitterness. Leave for 15 minutes, then brush generously with olive oil.

2. 02

   Season the sweetcorn cob with salt, brush with olive oil and briefly grill evenly on all sides over direct heat.

3. 03

   Quarter the cherry tomatoes and cut the feta into very small cubes. Slice the spring onion into rings. Halve the olives and add them to the tomatoes along with the capers and spring onion rings. Stir in the tomato purée. Season with salt and pepper.

4. 04

   Remove the sweetcorn cob from the barbecue and cut the kernels off the cob in joined sections.

5. 05

   Grill the aubergines cut-side down over direct heat until grill marks appear. Turn them over and continue grilling skin-side down.

6. 06

   Immediately after turning, spread the tomato salsa over the cut sides of the aubergine halves. Top with the sweetcorn and continue grilling over a low heat with the barbecue lid closed so that the salsa warms through too. Garnish with basil before serving.