Aubergine Salad

• aubergines
• finely chopped raw shallot
• a little salt and black pepper
• lemon juice

Leave the aubergines whole and bake them in a moderate oven until they are quite soft. Then cut each one in half and scoop out the soft pulp, discarding the skins. Put the pulp into a bowl with some very finely chopped raw shallot, a little salt, and some black pepper, blend in sufficient lemon juice