Preheat the oven to 170°C.
Remove the skin and any bones from the cod and then wrap the bacon around the fish. Tie to secure. Cut the aubergines in half and then score the flesh in a criss-cross pattern without cutting the skin. Peel the garlic, cut in half, remove then green core and then finely chop.
Place the aubergines on an ovenproof tray. Drizzle on some olive oil and season with salt. Place in the oven and cook until soft. Remove from the oven and scoop out the flesh. Place the aubergine in a saucepan with the chopped garlic and the thyme. Season with salt and then gradually add the olive oil, whisking continually.
Turn the oven up to 200°C.
Heat a frying pan and add a little olive oil. Sear the cod on all sides then transfer to the oven and finish cooking for 5 minutes.
Use stainless steel serving rings to make a circle of aubergine caviar in the centre of each plate. Place the cod on top of the aubergine, decorate with a few chives and a pinch of piment d'Espelette.
«Try cooking the fish in the oven and then finishing under the grill to crispen up the bacon.»