18. Chunks of salmon (photo 10) 300 g fresh salmon, 1 tunisian aubergine, 1 onion, basil, pickled pink pepper, mint, garlic, olive oil, salt, pepper, bay leaves, salmorigano ( a sicilian dressing made of oil, lemon, salt, pepper, garlic, parsley an oregano. It is used to season grilled fish.) Use fresh salmon fillets. Chop them in small chunks and add the finely chopped onion, the crushed pink pepper, garlic, basil, mint, salt, pepper and olive oil. Let the salmon marinate for a day. Wash the aubergine and slice it finely lengthwise so that the slices can later be wrapped around the salmon chunks. Sprinkle the aubergine with salt and leave it to stand to degourge the bitter juices. Wrap each aubergine slice around a salmon chunk. Put the bundles on the spit adding bay leaves and onion slices. Cook slowly on the grill. Season with salmorigano and serve immediately.