Aubergine salad - Epestrefe

Remove the stalk of the aubergines, then place in the grill, on the BBQ and let cook until the skin turns black and cracks open.

Place them on a chopping board and with a sliding motion remove the flesh and then chop it

Put the aubergine flesh in a colander allowing to drain all of its water and cool down. * you can freeze it at this stage and finish it off when needed *

Place the aubergine, the garlic and the mayonnaise in a mixing bowl and mix them with a fork.

Add the balsamic, season with salt and pepper and place in the fridge until you are ready for the table