Cook aubergines on the barbecue until the skin is burnt and the flesh is soft. Set aside until they are cool enough to handle. Scoop out the flesh into a large bowl and discard the skin. If there are any aubergine juices left in the bowl, pass them through a sieve and add to the aubergine pulp. This liquid will give an extra hint of smokiness to the aubergine.
Preheat the oven to Gas 4, 180°C, fan 160°C. Toast the walnuts in the oven for about 10 minutes, then chop them roughly.
Mix the shallot, spring onions, coriander, garlic, olive oil and lemon juice together in a salad bowl. Add the aubergine, using a fork to break it up, then add the walnuts. Season to taste.
Recipe from The Real Greek At Home, by Theodore Kyriakou & Charles Campion, published by Mitchell Beazley, £12·99.