Choose aubergines that are light in weight and smooth and shiny. To do the charring, I place a wire rack on the stove, then put the aubergine – as is, or wrapped in foil – on top of the rack. Once the underneath has softened, I turn it carefully using tongs. Care must be taken not to pierce the aubergines during the charring process.
Char the aubergines until blackened on all sides and softened (see tip). Place in a colander to cool and drain.
Peel off the charred skin and trim and discard stems. Place the flesh in a colander and squeeze out excess moisture. Chop the flesh. Place in a bowl and add other ingredients, mixing together well with a fork; the mixture should be firm-ish and able to hold together.
Heat the oil in a frying pan over medium heat. Take a tbsp of the mixture and form into a round flat patty, using oiled hands or two spoons. Add it to the hot oil and repeat the process. Fry in batches for 1–2 minutes on each side till golden; drain on kitchen paper and keep warm until serving.
Mix the dip ingredients. Serve the dip on the side.
Recipe adapted from The Girl From Tel Aviv
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