Once cool, peel then discard the skins. Return the aubergines to the colander and press down with a ladle to extract as much moisture as possible.

Blend the aubergines with the lemon juice, tahini, miso, fresh garlic, roasted garlic and salt until smooth.

To make the curry leaf oil: blend the curry leaves with the oil and transfer to a small saucepan. Bring to a simmer for 5 minutes and then set aside. Once cool, strain and discard the solids.

Finally, toast the pine nuts by setting a small pan over a medium heat. Toast the pine nuts until golden brown, tossing occasionally — about 5 minutes. Set aside to cool.

Serve with curry oil and toasted pine nuts.

Bubala