INGREDIENTS
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3–4 aubergines
12g sea salt
+
to finish
50ml lemon juice
6 garlic cloves, finely chopped
12g mint leaves, finely chopped
15g flat-leaf parsley, finely chopped
100ml olive oil
100g tahini
4g finely crushed black pepper
Method
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Place the aubergines directly onto a hot grill or barbecue and char dry, turning regularly until evenly blackened all over (approximately 20 minutes).
Transfer to a tray and allow to cool.
Split the aubergines in half and carefully separate the soft white flesh from the blackened skins, discarding the skins.
Place the flesh into a muslin-lined colander, season with the salt, and hang or set over a bowl to drain at room temperature for a minimum of 6 hours or overnight.
Once drained, pulse the aubergine flesh briefly in a mixer to a coarse texture, then transfer to a bowl.
Fold through the lemon juice, garlic, mint, parsley, olive oil, tahini, and black pepper using a fork.
Taste and adjust seasoning as required.