3 medium eggplant (about 750g), trimmed
Olive oil, for brushing
1 red chili, deseeded and finely chopped
A few sprigs of thyme, leaves only
A little honey, to trickle
A little lemon juice
Sea salt and freshly ground black pepper
Preheat the grill to medium-high. Slice the skin off the eggplant, then cut across into 1cm slices. Place on a a foil-lined grill tray. Brush liberally with oil and sprinkle with salt and pepper. Grill until golden brown on one side, then flip the slices over, brush with more oil and season with more salt and pepper. Keep grilling until the slices are a deep golden brown all over and very tender, flipping them again if you need to. This will take around 15-20 minutes.
Transfer the grilled eggplant slices to a plate or dish, layering them if you need to and sprinkling each layer with chopped chili and thyme leaves. Trickle with a little honey and lemon juice. Leave for at least 10 minutes until tepid, or even better, 30 minutes until cool. By this time the juices will have mingled together.
Add more salt and pepper if you think necessary, then serve as a starter, with bread or as part of a larger meal.