Chargrilled chicken with lemon, tomatoes & basil; Grilled spiced eggplant with fennel & cucumber salad

I like to use a griddle pan for these recipes as it creates nice charred markings on the chicken and eggplant.

Chargrilled chicken with lemon, tomatoes & basil. Picture: Guy Bailey

I like to use a griddle pan for these recipes as it creates nice charred markings on the chicken and eggplant – or you can grill them over medium-hot coals on a barbecue. The eggplant makes a delicious side dish or vegetarian main.

Chargrilled chicken with lemon, tomatoes & basil

8 boned chicken thighs, skin on

2 tablespoons olive oil

2 teaspoons fresh thyme leaves

¼ teaspoon dried chilli flakes

Juice 1 medium lemon

1 punnet cherry tomatoes, halved

10 basil leaves

1 lemon, quartered to serve

Flatten thighs; make slits on both sides. Brush with oil, pat on thyme leaves and sprinkle with chilli. Cover; leave to marinate for a couple of hours. Heat ribbed griddle pan or barbecue grill until hot. Season chicken well with salt and pepper; place on pan skin-side down. Let it sizzle for 2 minutes; turn it over and cook for another 2 minutes. Lower heat; continue to cook until thighs are done all the way through (about another 5 minutes), turning once more. Squeeze over lemon juice, sprinkle with tomatoes and basil, gently toss. Serve with lemon. Serves 3-4

Grilled spiced eggplant with fennel & cucumber salad

2 eggplants, cut into 5mm slices

4 cloves garlic, crushed

Olive oil

1 teaspoon ground cumin

Few dried chilli flakes

Salad

1 Lebanese cucumber

½ teaspoon sugar

1 fennel bulb, finely sliced

2 radishes, finely sliced

Extra virgin olive oil

Juice 1 lemon

Sauce

1 cup (250ml) Greek-style yoghurt

1 tablespoon lemon juice

1 tablespoon olive oil

2 tablespoons chopped fresh basil

Halve cucumber lengthways, remove seeds and cut into thin half-moons; place in sieve. Sprinkle with 1 teaspoon salt and the sugar; leave for 10 minutes. Pat lightly with kitchen paper; place on plate with fennel and radish. Season with salt and pepper; drizzle with oil and lemon juice. Whisk together sauce ingredients. Brush eggplant with oil and garlic; sprinkle evenly with cumin and chilli. Heat grill pan, grill or barbecue. Cook eggplant in batches for 2-3 minutes, turning once, until softened and lightly charred. Arrange on a platter, season with pepper and serve with salad and sauce. Serves 4