INGREDIENTS
• Oval aubergines
• Vinegar
• Herbal blend based on mint, tarragon, coriander and basil.

PREPARATION
Wash well-dried and mix the herbs in a blender, mix them with a little vinegar so as not to blacken them and keep aside while preparing the aubergines. Take the aubergines clean and dry, keeping their stalk, and roast them on the embers or on the gas flame until completely cooked. Peel the stalk completely and salt them, placing them on a cloth with a weight on them so that they lose all their water. Let them rest for at least two hours and then dry them well. Beat them and add salt. Cook them with a little vinegar. When the boil has risen, add the herbs that you put aside. Incorporate the spices you like: pepper, chilli, cumin, mustard seeds and potted or served directly in a bowl.