Begin by grilling your aubergines. If you have a gas stove, set 2 rings on high and use a fork to pierce your aubergines so the steam can escape - 2-3 jabs per aubergine is fine. Place these directly onto the gas and use tongs to rotate them every so often to ensure they grill evenly. You basically want the aubergine to be entirely collapsed and squishy sp to achieve this, you really need to take it there. Be brave, be fearless, and don't remove the aubergines until they can barely hold their own form. Transfer to a wire rack until cool, before peeling off the charred skin whilst trying to keep them whole. I like to leave the stalks on to peek out over the top of the gratin, but feel free to remove. Press the aubergines between a kitchen cloth to extract as much moisture as possible, before setting aside.

Take a medium bowl and combine everything for the dressing with a whisk until fully combined. Add the carlin peas and set aside.

For the garnish, stir together the creme fraiche and lime pickle. To plate, arrange the pea salad on the bottom of the plate, before topping with the grilled aubergines, before finishing with splodges of the lime pickle creme fraiche and a sprinkle of the nigella seeds.