Recipes appearing to be in great demand these days, here's mine for Caviar d'aubergine, the delectable dip that you'll find on every market in the Provence and elsewhere
Preheat the oven to 180ºC, cut a couple of aubergines lengthwise, slash the skin and rub them with olive oil.
Pop in the oven for about 45 minutes or until they're soft and cooked.
Scoop out the flesh and zap it in the blender with a clove of garlic, a finely chopped spring onion, lemon juice, a good glug of olive oil, salt and pepper. (I bung in a spoonful or 2 of decent mayonnaise, too)
Warm up some flat bead and rip into it.