Instructions: Slice the aubergines into 1/2cm thick slices and season with olive oil and salt and pepper. Cook the aubergines on a hot pre-heated griddle pan on both sides.

Cut the salmon into discs and griddle on the griddle pan -until 1/2 cooked.

To make the gremolata, mix the parsley, 3 of the chopped garlic cloves and the lemon zest together and leave to one side.

Remove the mozzarella from the milk and slice into thin slices together with three of the fresh tomatoes.

To make the sauce: saute the shallot, remaining garlic and chilli in a little olive oil and add the remaining fresh tomatoes that have been diced.

Bring to the boil and simmer gently for about 2 minutes, then place into a blender and puree. Season with salt and pepper and add the chopped basil.

Layer the aubergine slices, mozzarella, pan fried rounds of salmon and gremolata, seasoning each layer as you go, until you reach the top. Place onto an oven tray and bake in the oven for about 3 minutes at 180?C/350?F/gas mark 4 to melt the cheese.

Remove from the oven and place on a serving plate with the hot sauce around the edge. Garnish with the remaining fresh herbs, and serve.

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