peel them and pound the flesh in a
mortar with 2 cloves of garlic, salt
and pepper. Add, drop by drop, a
little olive oil, as for a mayonnaise.
When it is a thick purée, add the
juice of half a lemon and a handful
of chopped parsley.
The grilling of the aubergines
gives the finished dish a
characteristic slightly smoky
flavour. If preferred they can be
boiled or baked instead of grilled.
AUBERGINES IN A MARINADE
Cut the aubergines in half,
lengthways, without peeling them.
Sprinkle them with salt and leave