Step 1

Lay eggplant rounds on a cooling rack, sprinkle with salt and set aside 10 minutes. Quickly rinse the salt off, and pat dry with a clean tea towel.

Step 2

Heat griddle pan or BBQ, brush both sides of each eggplant piece with extra olive oil and grill in batches, for 1-2 minutes each side or until charred and tender. Remove from the pan and repeat until all are cooked.

Step 3

Meanwhile, combine honey/maple, garlic, chilli flakes, vinegar, cumin and black pepper in a large bowl and whisk to combine. Drizzle in olive oil and whisk again. Transfer charred eggplant to the oil mixture and toss well to coat. Pack into a 500ml glass jar. The eggplant needs to be fully covered in olive oil, so top up with a little more if needed. Cool, then eat or store in the fridge for up to 10 days. Bring back to room temperature before eating.