Cut the aubergine into 1 cm thick rounds. Season with salt and leave in a colander for 30 minutes for the liquid to drain away.
Wash and pick the rocket leaves.
De-seed and finely dice the chilli.
Crush 1 clove of garlic. Roughly chop the other garlic clove.
Drain the sweetcorn.
Zest the lemon.
Roughly the parsley leaves.
For the aubergines:
Heat a chargrill until smoking.
Pat the aubergines dry on kitchen paper. Grill on both sides for 2 minutes or until the flesh is soft and chargrilled.
Once cooked mix with the roughly chopped garlic, half of the chilli, the rosemary and lemon zest. Cover with olive oil and leave to marinate at room temperature for 2 hours.
For the salsa:
Mix the sweetcorn with the remaining chilli. Add 2 tablespoons of olive oil from aubergine marinade and a squeeze of lemon juice. Season with sea salt to taste.
Drain the aubergines from their marinade and mix with the rocket. Assemble neatly in a bowl and drizzle generously with the sweetcorn salsa.
«The longer the aubergines are left to marinate the more flavour they will absorb. Overnight in the fridge is best. Serve at room temperature.»