Recipe extracted from The Farm Kitchen by Abby Allen is published by Kyle Books. Photography: Matt Austin

I have only recently found affection for the aubergine. Perhaps it was because they were often rather bitter, although most growers now breed this out. More likely, it was because I had only ever eaten them in rather unimaginative ways, as a miscellaneous mush. Once you get your head around their anatomy, you can then truly get excited by their versatility. This recipe was inspired by a very special tapas bar we visited in Barcelona. The aubergines had been deep-fried and were crisped to perfection. They were doused in honey and sprinkled with herbs, one of the most joyous ways I have ever eaten them. We asked for  thirds.

INGREDIENTS:

3 small/medium red onions

2–3 aubergines

4 tablespoons extra virgin olive oil

flaky sea salt

For the dressing

200ml (7fl oz) extra virgin olive oil

5 tablespoons balsamic vinegar

2 garlic cloves, crushed to a paste

To serve

2 tablespoons roughly chopped walnuts

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

1 small bunch of parsley, roughly chopped

a few sprigs of thyme

4 tablespoons fresh goat’s curd

2–3 tablespoons local runny honey

a drizzle of extra virgin olive oil

METHOD

Fire up your barbecue ready for two-zone grilling so that you can cook directly and indirectly – simply light charcoal on one side of your barbecue and leave the other side of the grill fire-free. This gives you heat flexibility and instantly puts you more in control of the fire. Make sure your fire has settled down to glowing embers; a nice steady heat, nothing too fierce.

Wrap the onions tightly in foil and throw them into the coals of the fire. Leave to roast in the embers for around

30–40 minutes. Using tongs, remove the onions, peel off the foil and leave to cool slightly.

Slice the aubergines into strips, then lightly prick the flesh with a fork. Cover with a generous amount of olive oil and a good pinch of sea salt. Using tongs, carefully lay the aubergines over the grill and cook for about 2–3 minutes, or until they have become tender and lightly charred. Once cooked, move to the back of the barbecue where they can keep warm.

In a clean jam jar, combine the olive oil, vinegar and crushed garlic. Twist on the lid and give the dressing a good shake.

The red onions should now be cool enough to handle. Remove the tough outer skin, then slice the flesh into quarters.

Arrange the onion quarters on a platter. Drape the aubergines over them and drizzle with the dressing, allowing the flesh to really soak it up. Serve sprinkled with the nuts, seeds and herbs, then dollop on the goat’s curd. Finish with a generous drizzle of runny honey and some really good olive oil.