Difficulty:[usr 1]
Wash the aubergines and cut them into thick slices lengthwise. Sprinkle them with coarse salt and leave to drain for 30 minutes. Wipe them dry, cut them into small dice and brown them in the pan for 6 minutes with the olive oil.
Mix the vinegar with the finely chopped clove of garlic, mustard, salt and pepper in a salad bowl. Add the oils, emulsifying quickly. Shell the prawns.
Sort the salads, wash them with plenty of water, dry them, put them in the salad bowl. Add the hot aubergines and the chervil, stir gently, decorate with the prawns and serve.
