Aubergine Caviar

• 1 large aubergine
• salt and freshly ground black pepper
• 1 clove garlic, crushed
• juice

Heat the grill until blazing hot and grill the aubergine, unskinned, all over until the skin is completely black and the flesh of the aubergine feels soft when pierced with a skewer. Alternatively, cook the aubergine whole in a hot oven.

Allow the aubergine to cool enough to handle and then skin it, putting the pulpy flesh into a bowl. Season the flesh with salt, pepper, crushed garlic