Remove the peduncle from the aubergines, wash them and pat them dry, then cut them into slices lengthwise (about 1 cm thick), coat them with olive oil and grill them in the oven turning them often.
Cut the lemon balm into a chiffonade.
Place your red mullet fillets in an ovenproof dish and drizzle them with olive oil, salt them (not too much, because anchovy cream).
Put in the oven at th 8 (240°C), leave to cook.
Spread the eggplant slices with anchovy cream and place them on a serving platter or on a plates.
Place the red mullet fillets on the eggplant slices.
Sprinkle with lemon balm and give a few turns of the Sichuan pepper mill on top.
