Aubergine Salad

• 1 aubergine, about 1 lb / 455 g
• garlic cloves, to taste

Slice the aubergine in half lengthways. Preheat the grill until very hot, and put the aubergine under it, skin-side up. Grill for 15 minutes, until the skin is wrinkled and charred, but not burnt. This is, of course, difficult to see, but your sense of touch and smell will tell you when it is charred. Remove from the grill, and when cool enough to handle, scoop out the softened flesh with a poi