Aubergine with mint and chilli

Method

1. Wash each aubergine under running water and pat it dry. 2. Cut each aubergine into quarters or sixths for the more common bell-shaped ones, or into halves for smaller aubergine. Sprinkle them with salt and let them sit for 30 minutes. 3. Heat a frying pan and add plenty of olive oil. 4. Lay the aubergine skin side up in the pan and fry them on both cut sides until they are golden brown to slightly blackened. Remove aubergine from the pan and place them on a flat plate. 5. Combine the vinegar, crushed garlic, mint, and soy sauce, and pour the mixture over the hot slices. Let the slices sit for 30 minutes to soak and infuse. 6. Transfer the aubergine to a serving tray. Taste the sauce left on the plate to see if it needs more soy or vinegar, then pour the sauce over the aubergine. 7. Finally, add a few fresh sprigs of mint or basil and a little piment d’Espelette.