Grecian urge: real Greek cooking

Purée of Aubergines
Greek aubergines are in their prime in the summer months.

Serves 4

500g aubergines
50g shallots, peeled and finely chopped
1 clove of garlic, peeled and crushed
100g fresh plum tomatoes, peeled, de-seeded and diced
1 heaped tsp fresh flat-leaf parsley, very finely chopped
1 heaped tsp fresh coriander, very finely chopped
50ml extra virgin olive oil
a squeeze of lemon juice
sea salt and freshly ground black pepper

1. Over a gas burner, on a barbecue or under the grill, char the aubergines thoroughly. When well coloured, peel and chop the flesh very finely with a knife.
2. Transfer to a bowl and, as you do so, add the shallots, garlic, tomatoes (they must be fresh) and the herbs.
3. Mix together with the oil and lemon juice before seasoning with salt and pepper to taste.