Instructions

1. Heat half of the oil in a large griddle or frying pan fry/grill the aubergine then the asparagus. Set them aside.
2. Meanwhile, slice the garlic and pepper, cut the onion into wedges. Add the pepper and onion pieces to the pan with the remaining oil. Cook them for 5 minutes or until lightly charred and tender, then add the garlic. Cook for a minute.
3. Put back the other veggies and add the balsamic vinegar. Let it sizzle, then remove everything into a serving bowl (including the jus).
4. Cut the asparagus in half, the aubergine into chunky slices, then put them back into the bowl.
5. Mix in the rice and fresh herbs, then season with salt and pepper. Add some olive oil and balsamic vinegar and a squeeze of lemon juice,then combine well.
6. Serve lukewarm.