Prepare the aubergines by removing the stems, washing, and patting dry. Slice lengthwise into about 1 cm thick pieces. Brush with olive oil and grill in a hot oven (240°C), turning frequently until tender and golden.
Finely chiffonade the lemon balm leaves.
Arrange the red mullet fillets in an ovenproof dish. Drizzle with olive oil and season lightly with salt—remember the anchovy cream adds saltiness.
Bake at thermostat 8 (240°C) for about 10 minutes until cooked through.
Spread the grilled aubergine slices with anchovy cream and plate them up.
Top with the red mullet fillets, sprinkle over the lemon balm chiffonade, and finish with a few grinds of Sichuan pepper.
