This is best made with the large, pale mauve, summer aubergines.
Slice the aubergines either horizontally 1 cm thick or into rounds of the same thickness. Heat the ridged grill pan to medium, or allow the barbecue to die down a bit. Lightly salt the aubergines and individually brush with oil, not lightly, but not extravagantly.
Grill the slices of aubergine for 3–4 minutes on each side; you will need to do this in at least two batches. When done, remove to a large plate and spread out, scatter with gremolata, drizzle with a little more oil and adjust seasoning to taste.
© 1996 Alastair Little. All rights reserved.