Grilled aubergine antipasto

This antipasto is great in sandwiches, on pizzas, in salads, or just for getting carried away and nomming the whole jar without realising.

1 aubergine, cut in half lengthways then diagonally into half cm thick slices
Juice of half a lemon
a lug of groundnut oil
Table salt
Olive oil (or a mixture of olive and vegetable oil - quantity needed will vary depending on size of aubergine and the storage jar, but it'll be a few good lugs)
Handful of dried herbs (thyme, oregano, whatever's handy. A sprig of rosemary would be nice)
2 cloves of garlic, bruised and cut in half

Rub the aubergine slices with lemon juice, which will stop them discolouring. Then sprinkle them all over liberally with ordinary table salt - don't use posh Maldon sea salt flakes!
Leave them for fifteen minutes while the salt leaches out any bitter flavours, then wash off the salt and dry the slices thoroughly on kitchen towels. Rub them with groundnut oil. Get a cast iron griddle pan really hot, and cook the slices in batches, turning once - do until stripes appear on each side (about 45 seconds each side).
Leave the slices to cool, then put in a jar with the garlic and herbs and cover completely with the olive oil. Will keep in the fridge for four or five days. And when you've eaten all the aubergine, the remaining oil will also taste fantastic!