I first tried this dish at 10 Greek Street in London. I love the combination of textures and flavours. The slightly smokey, creamy aubergine (eggplant) flavoured with mint and pecorino is the perfect spring combination to match with lamb. The tangy salsa verde whips up quickly and delivers a punch of freshness to the dish, cutting through the juicy grilled meat. The courgettes (zucchinis) are also grilled but left slightly toothsome to contrast with the creamy aubergine. The whole combination is a delight to senses and will easily impress guests. You can make extra of the aubergine puree and toss with with pasta for traditional Sicilian dish for another meal or for a vegetarian guest.