Yum! This is for my own future reference, dead simple, tasty and probably de-toxifying too. Serves two as a snack or starter.

* An aubergine
* 2 cloves garlic
* 4 outer leaves iceberg lettuce or equivalent
* Cherry tomatoes
* Balsamic Vinegar
* Olive Oil (make it a tasty extra virgin one!)
* Ryvita

Slice Aubergine, peel and chop the garlic, heat a splash of the oil in frying pan and chuck in the garlic.

Stir it about a bit and lay slices of aubergine flat on the bottom of the pan. Put in few enough that they can all lie flat and you have room to turn them over. Drizzle on a little olive oil and watch the heat for fear of over-burning the garlic. Turn the slices once while cooking.

Meanwhile roughly shred the lettuce, halve the cherry toms and toss together with a sprinkling of balsamic vinegar. Lay out on plates and lay the hot Aubergine on top, pop a couple of ryvitas on the edge of the plate and eat when the aubergine is cool enough not to hurt :-)

The aubergine ideally is soggy and translucent with slightly crisped skin and blackened on the outside. I tried it with salt and black pepper too but peferred it plain with just the fresh garlic.