Aubergines with Garlic, Mint and Chilli.

Place a clove of chopped garlic in a mortar and pestle add some salt and mix to a smooth paste. Add good olive oil, a grind of pepper and sherry vinegar and mix well.
Cut another clove of garlic into match sticks and gently fry in veg oil until slightly coloured - do not over cook or they will turn very bitter.
In a frying pan heat veg oil until very very hot (beginning to smoke) and fry aubergine slices on both sides until browned - if the oil isnt very hot the aubergine will just absorb the oil then release it.
Drain on kitchen paper and place in a dish. Scatter with chopped mint the garlic matchstick and chopped red chilli and dress.
Leave to cool to room temperature before eating but do not refrigerate.