Selin Kiazim : marinated aubergine, candied aubergine puree, bitter leaves and smoked almonds

Serves four

For the marinated aubergine

• 2 aubergines
• 15g extra-virgin olive oil
• 100g passata
• 40g honey
• 40g moscatel vinegar
• 40g extra-virgin olive oil
• 2 spring onions
• 4 sprigs coriander
• 4 sprigs mint
• 0 Salt

For the candied aubergine puree

• 2 aubergines
• 1 lemon
• 30g caster sugar
• 20g extra-virgin olive oil
• 50g double cream

For the salad

• 4 chicory leaves
• 4 radicchio leaves
• 0.5 bunch watercress
• 4 tsp Greek yoghurt
• 40g almond flakes

Step 1
Heat the oven to 200C/390F/gas mark 6.

Step 2
Toss the diced aubergine for the marinade in the olive oil, then lay out on a baking tray lined with greaseproof paper and bake for around 15 minutes, or until cooked through with just a touch of colour.

Step 3
Turn down the oven to 180C/350F/gas mark 4, ready for the puree (if making).

Step 4
Leave the cooked aubergine to cool, then combine with all the other ingredients and leave to marinate in the fridge for at least four hours, and preferably overnight.

Step 5
To make the puree, combine all the ingredients except the cream and spread over a baking tray lined with greaseproof paper.

Step 6
Bake for about 25 minutes, until completely soft and with a little colour.

Step 7
While the mix is still hot, tip into a blender, add the cream and blitz smooth.

Step 8
Season to taste and set aside.

Step 9
To serve, spread a spoonful of puree on each plate (or put it all on one big platter; or on individual slices of toasted sourdough, a bit like bruschetta, and serve as part of a meze).

Step 10
Divide the leaves and the marinated aubergine between the plates.

Step 11
Place a few dots of yoghurt on all of them, scatter over a sprinkling of almonds, and serve.