Aubergine Salad

Get 3 large aubergines, make holes all over with a fork.

Grill under a hot grill on all sides till quite charred on the skin and the flesh is all soft. Don’t give up too soon. Leave to cool.

Scoop out flesh from skin making sure to get the gooey bit closest to the skin. Put flesh in colander to drain, discard any liquid that drains off.

Chop the aubergine and put in a bowl with chopped shallots, a little crushed garlic, chopped (preferable flat leaf) parsley, salt, pepper, lemon juice, extra virgin olive oil, a little sugar, 1 chilli finely chopped [if you like that sort of thing].