This simple salad works as a healthy main or a flexible side.
You can make this as fine or as coarse as you like. I prefer chopping all the ingredients by hand, but you could also give everything a quick whizz in a food processor if you like.
3 medium-sized aubergines
2 cloves of garlic, preferably new season, peeled and crushed
1 red chilli, halved, deseeded and finely chopped
350–400g ripe tomatoes, finely chopped
4 spring onions, finely chopped
150ml extra virgin olive oil
2–3tbsps chopped coriander leaves
Salt and freshly
Ground black pepper
Warm flatbread, to serve
Cook the whole aubergines on a barbecue or under a hot grill for about 15 minutes, turning them every so often until the skin blackens.
Remove from the grill and then leave them to cool a little.
Cut the aubergines in half and scoop out the flesh as close to the skin as you can to get a really good, smoky flavour.
Chop the flesh several times until it’s almost a purée, then put it into a bowl with the garlic, chilli, tomatoes, spring onions, olive oil and coriander.
Season and mix well with a spoon.
Serve at room temperature with some warm flatbread.