To make the dressing, put the oil, lemon zest, and juice, and balsamic vinegar in a bowl and whisk well. Add the sugar and salt and pepper to taste – it should be fairly sweet. Stir in half the mint, then set aside.

Heat a ridged griddle/grill pan until hot or light a barbecue and wait for the coals to turn white. Cut each aubergine lengthways into eight thin slices, brush liberally with olive oil, add to the pan or barbecue, and cook for two to three minutes on each side until golden brown and lightly charred. Arrange the slices on a large platter and spoon the dressing over the top.

Cover and set aside so that the aubergines absorb the flavors of the dressing. Sprinkle with the remaining chopped mint and serve warm or at room temperature.