Wash and dry the aubergines without removing the stems, then place them in a pan and grill them on high heat on top of the stove. It is possible to grill them in the oven for some 40 minutes but they do not acquire the same smoky flavour and are therefore less tasty. Turn them on all sides until the skin becomes hard and blackened, ten minutes a side, making sure not to pierce them in the process so as to preserve the liquid. Set aside to cool.

Meanwhile, wash and dry the tomatoes and cut them up into small cubes. Peel the aubergines carefully. The skin comes off quite easily, however make sure that none of it remains with the now soft interior. Mash the pulp and add the salt and pepper.

Serve in a deep plate and spread the chopped tomatoes over the surface.

Dressing

Wash the hot pepper and remove stem and seeds. Peel the garlic. Mash them both with a dash of salt with a heavy pestle and mortar. Add the oil gradually, all the time working the mixture and alternating with lemon juice. The sauce should be smooth. Add salt and pepper to taste and spoon out over the tomatoes. Garnish with whole mint leaves around the edges to form a crown.