Barbecued vegetables with eggplant caviar

Make the eggplant caviar first. For 4 people, place a large (whole) eggplant or two on the barbecue. Every now and then, turn it so the skin blisters and the flesh inside softens. Take off the barbecue, cool a little and peel off the charred skin. Put the flesh in a bowl, add the juice of a lemon, 3 tbsp of extra virgin olive oil, salt and pepper. Mash it roughly with a fork and refrigerate until needed.

For the vegetables, cut 2 red and 2 yellow capsicums from top to bottom into 6 strips, removing the seeds; split 8 fat asparagus spears down the middle, trimming off the stringy base; cut 4 medium-sized zucchini top to bottom into 2 pieces each; slice 4 small red onions in half; cut 8 spring onions in half, top to bottom. Toss all the vegetables in a bowl with a little extra virgin olive oil and sea salt so they are well coated. Barbecue the vegetables until they're soft and slightly charred.

Serve with the eggplant caviar.