Grilled marinated aubergines

Halve the aubergines, trim off the ends, and coat with oil, salt and pepper.

Heat the cast iron grill pan until it smokes, brushing it with a little oil.

Grill skin side down first, using a timer; turn and grill the other side, about five minutes a side for small fresh aubergines, about ten minutes in total, without cooking them fully.

Cut the grilled aubergines into bite-sized pieces with scissors and put them in a bowl large enough.

In a little bowl, mix the lemon juice, vinegar, brown sugar, raisins, clove, roasted cashews and plenty of olive oil until the sugar dissolves.

Lay two slices of lemon and a few bay leaves over the aubergines, add chili flakes if wanted and more salt and pepper.

Pour the marinade over the still-warm aubergines and mix very gently with a spoon until submerged.

Refrigerate overnight, or at least a few hours, until totally cold.

Take out about 15 minutes before serving to come back to room temperature.

Variation: the same marinade works for courgettes, bell peppers or a mix of vegetables.