Anna Jones is a cook and writer best known for her modern vegetarian recipes and bestselling book, A Modern Way to Eat.

Anna believes that vegetables should be put at the centre of every table, and is a regular contributor of recipes for The Guardian newspaper.

The Aubergine Wedges are the perfect summer accompaniment for a barbecue, or try paired with a simple salad for a delicious plant-based lunch.

(Image: Matt Russel)

3 medium aubergines

3 tbsp olive oil

100g shelled, unsalted pistachios

Zest of 2 limes

Salt

250ml thick Greek yoghurt

Juice of 2 limes

1 pinch sumac

1. Cut the aubergines lengthways into six to eight wedges (see picture), depending on their size. In a large, nonstick frying pan, heat the oil and fry the aubergines in batches, turning carefully. Once each batch is golden all over, set aside on a roasting tray and keep warm in the oven while you fry the rest.

2. Toast the pistachios, then chop and mix with the lime zest and a pinch of salt.

3. Mix the lime yoghurt ingredients in a small bowl.

4. Serve the aubergine wedges topped with the lime yoghurt and scattered with the chopped pistachios.