Simple ingredients, cooked over coals or under the grill, make the most moreish of meals.

In this dish, the flesh of the aubergine efficiently absorbs the sauce delivering a hot, yet sweet and sour combo that tastes terrific. Serve with mixed salads and roast vegetable couscous.

Preparation Time: +15min marinading
Cooking Time: 14min
Serves: 3

1. Light the barbecue (weather permitting, or use the grill).
2. Score the flesh of the aubergine. Mix together the Smoky Chilli Sauce and honey. Brush the skins of the aubergines with oil, then brush half of the chilli sauce mixture onto the cut sides, making sure it gets into all of the crevices. Leave to marinate for 15min – no longer or you’ll get soggy aubergines!
3. Barbecue, skin side down, for 10min until the flesh is cooked. Then baste the scored side with more of the chilli sauce mixture. Turn the aubergines over and barbecue flesh side down for around 4min until browned. Check the aubergines to make sure they’re not sticking to the BBQ grill.
4. Brush any remaining sauce mixture onto the aubergines and top with the nuts, spring onions and coriander.

Tracklements Smoky Chilli Sauce RRP £4.05 for 230ml, Tracklements Habanero Hot Ketchup RRP £4.30 for 230ml and Tracklements Smooth Dijon Mustard RRP £2.50 for 140g. Available from fine food delis and farm shops nationwide and  at tracklements.co.uk.

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