2largeaubergine (eggplant), (c. 600-700 g/1½ lb) total weight
1garlic clove, crushed to a paste with a generous pinch of salt
2Tbsplemon juice
2Tbsptahini
To garnish
2Tbspextra virgin olive oil
2Tbsppomegranate seeds, or 1 Tbsp chopped fresh mint
salt
How I make it
Prick the aubergines (eggplants) with a fork in a few places. This is to avoid the (admittedly rare) possibility of the aubergine exploding during cooking.
Grill directly on a gas flame until completely burned and blackened throughout and soft in the middle, turning occasionally. This usually takes 10-20 minutes, depending on the size and shape of the aubergines. (See text above for other options.)
When cool enough to handle, peel off the skin. This is sometimes easy and sometimes a fickle. Whichever it turns out to be, don't worry if a few small pieces of burned skin remain. It'll just add to the smoky flavour.
Cut the aubergine flesh in a flew places, to avoid long, stringy bits. Using a fork, mash until the texture is as you like it. I prefer it slightly chunky.
Add the remaining ingredients and some salt. Taste, and add more tahini, lemon juice or salt to taste. Serve at room temperature, garnished with extra virgin olive oil and pomegranate seeds or fresh mint, depending on what's in season and available.
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