Tip the aubergine into a colander, sprinkle all
over with salt, then place a plate or bowl on top
and weight down with a can. Leave for 30 mins,
until some of the juices have run out. Meanwhile,
make the dressing by mixing all the ingredients
together and set aside.
Squeeze any excess juices from the aubergines
and brush away the salt. Heat the olive oil in a
heavy-based pan and gently fry the aubergine
pieces until they are golden brown on both sides.
As they absorb the oil quickly, it is important to
fry them over a low heat, so that they soften and
turn golden without needing to add more olive oil.
Tip the aubergine chunks into a shallow bowl
and keep warm. Quickly toss the cherry tomatoes
around the pan to soften and lightly blister, then
add them to the bowl. Add the fresh herbs and
pour over the dressing. Toss gently and serve.