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.

Method:

• 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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