Slice aubergine into 5mm thick slices, heat a griddle pan or frying pan on med-high heat. Cook aubergine with no oil until browned and cooked through.

Brush a little olive oil on both sides of aubergine and layer in a deep dish with some of the chopped mint and garlic. Repeat layering until aubergine is finished.

Refrigerate overnight so all the flavours come together. If you don’t have time leave to sit for as long as you can.

Mix all dressing ingredients together in a small bowl.

Chop up celery and raddishes, place in a bowl with chickpeas and olive oil dressing, arrange aubergine on the side and serve.