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Whole burnt aubergine
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Transform bland aubergine into a smoky sensation inspired by a Jerusalem favorite. Char until blackened and scoop out the velvety flesh for a BBQ staple.
Ingredients:
  • 2 aubergines
  • 50 g tahini paste (1¾ oz)
  • 50 ml ice-cold water (1¾ fl oz)
  • 2 egg yolks from beautiful eggs
  • 1 red chilli deseeded and finely chopped (about 10 g / ⅓ oz)
  • 1 green chilli deseeded and finely chopped (about 10 g / ⅓ oz
  • 3 large garlic cloves peeled and finely chopped (about 20 g / ¾ oz)
  • 1-2 lemons juice of (about 80 ml / 2¾ fl oz)
  • 1 teaspoon table salt
  • 1 teaspoon ground cumin
  • 1 teaspoon caster sugar
  • 2 tablespoons olive oil
  • 1 bunch of parsley leaves picked and chopped (about 30 g / 1 oz)
Instructions:
  • Grill the whole aubergines until charred and soft. While they cook, mix all dressing ingredients except parsley. Blend tahini paste with water until creamy. Once aubergines are charred, place on plates, open them, and add parsley to dressing. Pour half of the dressing on aubergines, top with tahini, make a small well, add an egg yolk. Char the yolk with hot charcoal, then drizzle with remaining dressing before serving.

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