Preheat your oven to 200'C.
Preheat your griddle pan.
To make the aubergine caviar: cut the aubergine in half lengthways and then score the flesh. Season with salt.
Pan fry in a hot pan with olive oil until golden brown.
Transfer to a baking tray and cook with the sprigs of thyme and rosemary and the 2 cloves of garlic (just crushed with the blade of your knife).
Cook in the oven for 45 minutes until completely soft.
When cooked, scrape the flesh from the aubergines and then mash with a fork until you have a smooth puree.
Check the seasoning and add salt and pepper if required.
Mix in the juice of 1 lemon.
For the tapenade: blitz the olives with the anchovy fillets, garlic and 50 ml of olive oil until you have a smooth paste.
Season the lamb steaks with salt and pepper and, drizzle with a little olive oil.
Sear on the griddle and then transfer to the oven for 8-10 minutes until cooked.
Whilst the lamb is cooking roast the cherry tomatoes in the oven for 3 minutes with a drizzle of olive oil and some salt and pepper.
Spread a teaspoon of the tapenade onto each lamb steak just after removing from the oven. Serve the lamb on a bed of aubergine caviar.
Garnish with roasted cherry tomatoes on the vine and serve immediately.
«Once you have cut and scored the aubergine, place cut side down in a colander to allow the water to come out.»