1 large aubergine
6 shallots, peeled and finely chopped
2 tablespoons fresh chopped mint
3 tablespoons fresh coriander
3 tomatoes, chopped
3 birds eye chilis, deseeded and chopped
1 tablespoon lemon juice
¼ teaspoon salt
2 tablespoons olive oil
½ teaspoon mustard seeds

Preheat the grill to medium heat. Pierce the aubergine all over with a fork and place on a foil-lined baking sheet. Place the aubergine and baking sheet at the lowest point of the grill heat and allow one side to become charred completely before turning around to do the same to the subsequent side. By doing this, it will become soft and ‘flabby’. Once charred, remove and allow to cool so you can handle it, then peel the skin away. Mash the insides in a bowl then add the shallots, mint, coriander, tomato, lemon juice, chilis and salt. Place in fridge while you heat the oil in a small pan and allow to steam. Add the mustard seeds (and black peppercorns if you wish) and after 10 seconds, when they pop, remove and pour over the aubergine before serving.