750g slender aubergine
Slice the aubergine into diagonal pieces, salt and leave for 30 minutes in a colander. Rinse with cold water and pat the pieces dry on paper towels.
Heat the oil and brown the slices on a char-grill plate or in a frying pan in a little olive oil then drain on kitchen paper.
Transfer the cooked aubergine to a serving dish and toss to cover each piece with the dressing. Cover and leave for half a day in the fridge or better still, overnight. Sprinkle with chopped parsley just before serving.