2 large aubergines 1 small clove of garlic 1-2 tablespoons Tahini Lemon Sea salt Cook the Aubergines either in a hot oven or directly over the flame of a gas hob or on a barbecue. It is very important that the aubergines are thoroughly blackened all over as this is where the imperative, fantastic smoky taste of this dish comes from. They must also be soft to the touch all over but do not overcook to the extent that all there is left is skin and no flesh. When it is well cooked through and the skin is blackened, leave to cool until you are able to handle them. If usinga gas barbecue, turn it off and leave the aubergines to cool with the lid closed, in the smoke. Remove the stalk and peal of the skin. If they are perfectly cooked this is very easy. leave to drainin a colander. Add to a food processor with the Tahini and garlic, and blend to a smooth and light puree. Add salt and lemon juice to taste. Serve in a bowl with little olive oil on top and a sprinkle of sumac or smoked paprika.