1 large aubergine, halved lengthwise
1 tbsp olive oil
2 shallots, minced
2 garlic cloves, minced
1 large tomato, chopped
2 tbsp lemon juice
Salt and freshly ground black pepper
2 tbsp of your herb of choice; basil, flat leaf parsley or chives
1 Preheat the oven to 190C. Brush the aubergine with 1 teaspoon of olive oil and roast in the oven for 30 to 40 minutes until tender and collapsed. Allow to cool.
2 Sauté the garlic and shallots in 1 teaspoon of olive oil until fragrant and translucent, not brown. Transfer to a bowl and allow to cool.
3 Using a spoon, scoop out the flesh from the cooled aubergine and discard the skins. Dice the flesh finely and add to the sautéed vegetables. Stir in the chopped tomato, lemon juice and the remaining 1 teaspoon olive oil. Season to taste with salt and pepper. Refrigerate until slightly chilled.
Stir in your herbs of choice and serve with warmed pitta bread or French baguette