Grilled eggplant with spiced tomato sauce

Serves 4

Ingredients:

2 large eggplants, cut into slices ½in (1cm) thick

4 tbsp olive oil

2 garlic cloves, sliced

½ tsp paprika

sea salt and freshly ground black pepper

14oz (400g) can diced tomatoes

Method:

1 Preheat the barbecue or ridged cast-iron grill pan until hot. Put the eggplants in a colander, sprinkle with salt, and weigh down with a plate. Leave to drain for 15 minutes, rinse, and pat dry with paper towels.

2 Meanwhile, heat 1 tablespoon of the olive oil in a pan over very low heat. Add the garlic and paprika, and cook gently for a few seconds. Season with sea salt and black pepper. Stir in the tomatoes, and bring to a boil. Reduce the heat slightly, and simmer gently for 15 minutes.

3 Brush the eggplant slices with the remaining oil, then grill on the barbecue or griddle for 3 minutes on each side until golden. Drizzle with the sauce and serve immediately.

Grilled eggplant with spiced tomato sauce