Serves: 4 servings (3 cups)
1) Put the aubergine pieces in a large colander and sprinkle all over with the salt. Set in the sink to drain for about 30 minutes.
2) Preheat the oven to 220C/Gas 7. Put a baking sheet in the oven to heat for 10 minutes.
3) Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallot and garlic in with the herb and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
4) Toss the purged aubergine with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the aubergine out on the sheet and return it to the oven. Roast until the aubergine is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with the garlic and herbs.
Serve the aubergine immediately or at room temperature.
Cook's note: Puree the leftover aubergine in a food processor and serve as a dip with vegetables, pita bread or crackers.