* * *
Begin by wiping, drying and cutting the aubergine into 1cm cubes, tip into a pan with vegetable oil - enough to cover the bottom of the pan, cook over a medium heat, stirring occasionally and adding a little more oil if the aubergine looks too dry.
Chop and add some onion, then a handful of canned chickpeas.
While the chickpeas are heating through make a mixed green salad.
Add a couple of large spoons of cream cheese to the aubergines and stir well to coat everything, turn out onto the salad.
Add different flavours by choosing a garlic cheese, or one with herbs, using a chilli oil to cook the aubergine in is very good.
* * *