Smoked aubergine

One of the most perfect balances of textures and flavours you could imagine. This dish exists all over the Mediterranean and beyond. This is my version. 

Full recipe below video. 



3 aubergines

1 clove of garlic, crushed

Juice of 1 lemon

3 dessert spoons of tahini

2 dessert spoons of yogurt

Trickle of olive oil

Salt and pepper

Make the puree

Lay the aubergines directly over the flame of your cooker (if you don't have a gas hob, you can char them under a very hot grill). If you have a BBQ available - even better!

Once the skin is well charred, squeeze the aubergines with some tongs, or press with a fork to check that they're soft all the way through. If they're still a little firm, leave them over the flame. 

Transfer to a colander or sieve and allow to drain and cool for about 20 minutes. 

Peel away all of the burnt skin and gently squeeze the aubergines to let any excess water drain away. Remove the tops and roughly chop the flesh. You could do this in a food processor if you prefer, but I find a rougher texture is preferable. 

Now mix in the garlic, tahini, yogurt, lemon, salt and pepper. Taste to check seasoning and add more salt and pepper if needed. 

Tip into a bowl and smooth over the top (or arrange however you like). Finally, trickle over some olive oil and serve with plenty of flat breads.