The secret of this recipe is to fry the aubergines until deep brown as this gives them a wonderful caramelised, nutty flavour, which improves with age. Serve with warm flatbread and yoghurt seasoned with salt and pepper.
1. Remove the stalks and cut each aubergine across widthways in slices about 2cm thick. Place in a colander, sprinkle liberally with salt and let them stand for about half an hour. Meanwhile, fry the garlic in the olive oil over a medium heat until golden brown. Remove and drain, keeping both garlic and oil (the latter to use again in another dish). Rinse the aubergines and pat dry.
2. In a large saucepan heat the sunflower oil until it begins to smoke. Fry the aubergines in batches until dark brown on both sides. Remove and drain.
3. To assemble the salad, put one layer of aubergines in a dish (not over-lapping). Roughly estimating how much you will need per layer, sprinkle the dressing, fried garlic, chilli and mint over the top until all the ingredients have been used up. Let the aubergines sit for at least an hour or two to infuse.
© The Moro Cookbook by Sam and Sam Clark, published by Ebury Press, £15
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