Prep your barbecue. Then push a skewer through your aubergines and barbecue them for about 15 minutes, turning frequently. When done, leave to cool until they can be handled without burning and follow the steps below.If you have a gas barbecue, you might as well do this on the stove or under your grill (broiler), as gas is gas, right?
Char the Eggplants – Indoors
Preheat the oven to 200˚C (400˚F/ Fan 180˚C) and line a baking sheet with foil.Pierce the aubergines with a metal skewer or fork and place them over your gas flame for about 5 minutes, turning 3 times until the skin is a very dark colour. The skewers are there to help you turn the eggplants. Be careful, don't burn your fingers, especially if using a fork as it'll get hot.
When done, place on the foil covered baking sheet and roast in the oven for about 30 minutes, until they are completely soft, literally melting on the inside. You should be able to push a knife right through. We are going to mash the flesh with a fork, so it needs to be very, very soft.Take them out of the oven and leave to cool so you can handle them.Move on the the other prep work while waiting.
Make Salad Dressing
Peel and finely mince the garlic and place in a small bowl. You could also pound or finely chop them.
Add all the other ingredients to the bowl and whisk with a fork or small whisk and set aside. No need to refrigerate.
Chop up the Vegetables and Herbs
Lose the seeds and membranes and chop up both peppers into little cubes (dice them) and place in a large bowl that will fit all the salad stuff.
Chop up the tomatoes to roughly the same size and add to the bowl, along with all their juices.
Slice the spring onions thinly as in the image, and add to the bowl.
Chop up both herbs and add to the bowl.
Dice the cucumber and add to the bowl.
Back to the Eggplants and Finish making the Monk's Salad
When the eggplants are cool enough to handle, we want to scoop out the flesh. You can either peel the skin off or the easier method is to split them lengthwise and scrape the flesh out with a spoon. See image for both examples.
Using a large knife, roughly chop up the soft eggplant flesh. You are going for an almost mashed finish. But not quite fully mashed like mutabal, so we're chopping instead of using a fork.Add the chopped aubergine to the bowl.
Pour the prepared salad dressing all over, add salt and some freshly ground black pepper and toss to mix.
Taste your monk's salad and add more salt and pepper if you need it. Serve immediately.