Grilled aubergine carpaccio with parsley pesto and marinated Parmesan

To make the pesto, whiz the garlic, parsley and olive oil in a food processor until smooth. Stir in the Pecorino and season. Place the Parmesan cubes in a bowl and pour over ½ of the pesto, leaving the rest aside for the aubergines. Chill for 2 hours or overnight.

For the carpaccio, rub the aubergines generously with the olive oil and the remaining parsley pesto marinade, and refrigerate for 10 minutes.

Preheat a griddle pan until very hot. Grill the aubergine slices on medium-high heat until lines are visible on both sides. Set aside to cool.

To serve, arrange the aubergine slices on a serving platter, top with the marinated Parmesan and drizzle with extra parsley pesto.