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Cut the aubergines in 2cm cubes.
Heat the olive oil in a large frying pan and cook the aubergines on medium heat for about 10 minutes, mixing often until tender and golden brown.
Allow the aubergines to drain their excess oil on a kitchen roll before seasoning them with salt.
Put the aubergine cubes in a bowl, add the rest of the ingredients and pour the oil and lemon dressing over the salad.