Aubergine And Tomato Salad

2 aubergines
salt
4 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
4 tomatoes, skinned, deseeded and chopped
2 tablespoons chopped parsley
1 tablespoon lemon juice
freshly ground black pepper
lettuce leaves

Cut the aubergines into 1 cm/1/2 inch cubes. Place in a colander, sprinkle with salt and leave for 30 minutes. Rinse and dry with kitchen paper.

Heat the oil in a frying pan, add the onion and aubergine and fry for 10 to 15 minutes, stirring occasionally, until golden. Add the garlic and tomatoes and fry for 2 to 3 minutes.

Leave to cool, then mix with the parsley, lemon juice, and pepper to taste. Arrange the lettuce leaves in a serving dish and spoon the salad into the centre.

SERVES 4 to 6