Step 1

Preheat the oven to 240°C.

Step 2

Arrange the aubergines and onions on a parchment-lined tray, drizzle with the oil, and season well with salt and pepper. Roast for 30 minutes, until golden and tender.

Step 3

While they cook, whisk garlic and vinegar in a bowl. When the vegetables are cool enough to handle, separate the onion rings and add them to the vinegar mixture.

Step 4

Cut the aubergine into rough 3cm pieces and fold everything together gently. Let it marinate for at least 30 minutes - this is when the flavours really develop – then stir in the herbs just before using.