Prep time:

Cooking time: 10 minutes

Total time:

Serves: 4

2 Aubergines

2 Cloves of Garlic

3tbsp Olive Oil

1tsp Dried Oregano

½tsp Dried Mint

1tsp Dried Basil

1tsp Sweet Paprika

¼tsp Red Chilli Flakes

Pepper and Salt

Lucinda Hamilton creates a vegetarian barbecue dish using Aubergines

  • words:
  • pictures: David Merewether

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...