Baby Aubergine with Wild Garlic Flowers

Just in season are 2 very pretty and delicate ingredients baby aubergine and wild garlic flower. The aubergines have a tender texture and easily soaks up olive oil making creamy and mellow flavours. Garnished with wild garlic flowers which are peppery at first but finish with surprising garlic tang.
Very simple but will give your palette an appreciation for good quality ingredients that compliment each other perfectly.
Also I must note photo production is going up a tad with shinny props and tableware thanks to Etienne's eye for detail and something different. Thanks Etienne!

800g baby aubergine
50ml extra virgin olive oil
2 tablespoons balsamic dressing
1 tablespoon sea salt
Cracked black pepper
20g wild garlic flowers

METHOD:
Place whole aubergine on a baking tray, drizzle with olive oil and balsamic. Season with salt and a good cracking of pepper, place in oven at 180oC for 15 minutes, after 15  minutes shuffle aubergines around tray and place back in oven for 10 minutes. Once cooked leave to cool for 10 minutes then using your hands pull the stalk off. When serving sprinkle garlic flowers over aubergines.