2 round Italian aubergines (about 1kg), halved
1 long red chilli
1 tsp sea salt
juice of ½ lemon
10g salted capers, soaked overnight
50ml olive oil
5g mint, roughly chopped
5g marjoram, roughly chopped
5g flat-leaf parsley, roughly chopped
Preheat the oven to 200ºC /fan 180ºC /gas 6.
Bake the aubergines on a baking tray for 45 minutes to 1 hour or
until soft right the way through.
Holding each aubergine half by the stalk, scoop the flesh out of the
skin into a colander set over a bowl (discard the skin) then leave to
drain until cooled to room temperature.
Heat a griddle pan over a high heat. Add the chilli and grill on all
sides until lightly charred, then roughly chop into chunks.
Measure out 50ml of the aubergine juices and stir in the salt until
dissolved. Add the lemon juice and capers then whisk in the olive
oil to make a dressing.
Use your hands to break the aubergine flesh into large chunks and
arrange on a serving dish. Drizzle the dressing over the top and
garnish with the chopped herbs and the chilli.