Grill the whole aubergines in the oven. Turn regularly to avoid burning. As soon as they are cooked (check by inserting a needle), remove from the oven and peel immediately.

Open the tin of tuna in a mixing bowl, put the peeled aubergine, chopped. The tuna and its oil, the juice of the lemon, the chilli, the ginger, and the salt. Mix well. Transfer to serving bowl. Serve with slices of toasted French bread.