5 pale aubergines
Olive oil infused with garlic
For the salmoriglio
1 bunch marjoram
Maldon sea salt and freshly ground black pepper
1 clove garlic, crushed (optional)
300cl olive oil
15cl lemon juice and lemon zest to taste
Wash, top and tail the aubergines before cutting them into 1.5cm-thick discs. Place the aubergine slices in a colander and sprinkle evenly with sea salt. Cover with a weighted plate and leave for an hour or so.
Meanwhile, make the salmoriglio: wash and dry the marjoram, then pick off its leaves and place in a pestle and mortar with a good pinch of sea salt. Begin to pound into a pur‚e before gradually adding garlic, olive oil, lemon juice, zest and freshly ground black pepper to taste.
Rinse off the salt and any bitter juices from the aubergine. Pat dry and brush with olive oil infused with a clove of garlic. Grill for two minutes on each side, leaving bold bar marks. Season, drizzle with salmoriglio and serve at room temperature.