Ingredients:

• Whole pickled aubergines (1kg tin or jar)
• “Ajo mortero” (a puré of potato and desalted cooked cod) (150g)
• Olive oil (100ml)
• Salt

Instructions:

Prepare “ajo mortero”.

Remove the stalk and leaves of the aubergines and cut into thin slices. Put “ajo mortero”  the layers. All ingredients cold.

Place the aubergines around the edge of the plate and decorate with salad in the centre.