Grilled eggplant relish with assorted greens

Grill all the ingredients, peel them, then pound them together, some finer and some coarser.

Start with salt as an abrasive, then pound the grilled, peeled chili.

Add the grilled garlic and grilled Thai shallots.

Add the aubergines: the apple aubergines boiled with nam pla ra, and the grilled long aubergines.

Season with nam pla ra and tamarind water; add prawns and a little red chilli.

Finish with a small squeeze of lime. It should taste rich and smoky, earthy and salty at the front, then spicy, then sweet from the vegetables.

Plate with assorted seasonal vegetables and fruits, raw and cooked, to eat with the relish and rice.