DIRTY COOK THE AUBERGINES
Set up your EGG for dirty cooking, with no surfaces installed. The target temperature is 230°C-250°C.
Prick the aubergines in a few places with a small sharp knife and cook them directly on the coals with the Dome closed, turning them a few times until well charred and completely collapsing. This should take about 30 minutes.
Set the aubergines aside to cool down slightly. Once cold enough to handle, carefully peel them, making sure to keep all the flesh in one piece. Place the flesh into a colander in your sink or over a bowl for at least an hour.
MAKE THE AJO BLANCO
While the aubergines are grilling, toast 10g of the blanched almonds in a dry pan, leaving the rest untoasted.
Place all of the almonds and the rest of the ingredients for the ajo blanco into a free-standing blender with 100ml cold water. Blend until very smooth and creamy. Transfer the sauce into a medium bowl, cover and chill.
ASSEMBLE THE SALAD
Once drained, cut the aubergine into large chunks and place into a medium mixing bowl. Add the garlic, lemon juice, olive oil and salt and gently mix to coat. Cover and leave to marinate at room temperature for at least 20 minutes.
Spoon the ajo blanco sauce into a flat serving plate, spread it out into a large circle and spoon the aubergine chunks and all the juices on top, then sprinkle over the herbs. Finally, drizzle with olive oil.
