Preheat the oven to 350°F.

1. Cut the aubergine into slices, then transfer to a bowl and drizzle with olive oil.

2. Place the slices, without overlapping, on a baking sheet.

3. Bake for 15 minutes and set aside to cool.

4. Cut the aubergines into strips.

For the vinaigrette :

5. Pour in the vinegar and grape seed oil, and using a whisk, mix in the curry powder, turmeric, and ras el hanout. Season with salt and pepper.

6. Add the remaining ingredients and mix.

7. Refrigerate for 30 minutes before serving.