For the Vegetables

1 large Aubergine, cut in 1/2 and scooped out

1 large red pepper, 1cm dice

200g roughly chopped mushrooms

For the brine

500ml water

2 lemon juice

50g salt

20g crushed coriander seed

20g crushed fennel seeds

For the rub

1 lemon zested

50g brown sugar

20g fresh coriander