1: Halve each aubergine lengthways and cut each half into 4 long wedges. Lay, cut side up, on a board and sprinkle with 1 tsp salt. Leave for 10 minutes, pat dry and flip them over. Repeat the process with the other side, then place on a tray.

2: When ready to cook, trickle the aubergines with the 2 tbsp olive oil and mix well with your hands so that both sides are well coated. Place on a medium-hot barbecue and cook for 3–4 minutes on each side – you want them to blacken a little in parts.

3: Meanwhile, to make the dressing, put the olive oil into a small cast-iron pan on the barbecue to heat up. Add the garlic and rosemary, stir and allow to sizzle for a minute or so. Remove the pan from the heat and immediately add the wine vinegar, to stop the cooking. Season with salt and pepper to taste.

4: Place the cooked aubergines in a deep-sided tray and pour on the dressing while they are still warm, to soak up all the flavours. Leave for at least 10 minutes, turning them over once.

5: When you are ready to serve, divide the aubergines and tomatoes between 4 serving plates and season with salt and pepper. Cut each mozzarella ball in half and add one half to each plate. Drizzle each plate with a little balsamic glaze and scatter over the basil leaves to serve.