Chargrilled Aubergine, Roast Cauliflower, and Tomato Salsa

For the Aubergine:

1. Heat up a cast iron griddle pan till it’s really hot and chargrill the aubergines, turning them from time to time, till the skin is burnt and they are completely cooked through.  
2. When the aubergines are cooled a little, peel off the skin, pull the flesh roughly apart, and put it in a sieve; sprinkle with salt, and leave to drain for at least 30 minutes – the longer the better.
3. Pull the strands apart with your hands so that you have long strands, or mash with a potato masher.
4. Mix all the ingredients together in a bowl and season well.

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For the Cauliflower:

1. Preheat oven to 220º / fan 200º gas mark 7
2. Cut / break the cauliflower into smallish florets.
3. Put in a bowl and add all the other ingredients. Mix well with your hands to make sure that the cauliflower is well coated with the oil and spices.
4. Lay florets on a baking tray and roast for about 30 minutes – turning it over after about 15 minutes – until cauliflower is tender and golden.  

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For the Tomato Salsa

1. Finely dice the tomatoes.
2. Finely chop the thyme and parsley.
3. Put everything in a bowl, mix well  and season till it tastes good.  

You can make it in the food processor, using the pulse button.

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To Assemble

Spread the aubergine onto a serving plate,  pile on the cauliflower, and spoon over the salsa.

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