FOOD: Smoked eggplant with salted cheese and mint.

Serves 2

– 1 eggplant

– 140g shallots, finely sliced – 300ml unflavoured oil for frying – 5g fenugreek seeds

– 50g pumpkin seeds

– 30ml lemon juice

– salt

– ½ bunch mint

– 50g salted cheese (shanklish)

Prick the eggplant using a skewer several times before placing it on a wire rack over coals. Use quite a direct heat. (If a coal set-up isn’t possible then place the eggplant directly over an open flame.) Char all sides until the eggplant begins to collapse slightly, then allow to rest on a plate. Do not refrigerate.

To fry the shallots, place them in hot oil and agitate with a fork to separate the slices. Once they start to turn golden brown, remove with a slotted spoon and place on a paper towel to drain.

For the dressing, retain 150ml of the frying oil. Grind the fenugreek and pumpkin seeds using a mortar and pestle and place into a pot with the oil. Cook on a medium heat for about four minutes before removing from the stove. Once the oil is cool, add the lemon juice.

To assemble, very gently remove the skin from the eggplant, working down from the stem. Place the eggplant on a plate and season generously with salt. Add the dressing, top with the torn mint leaves, then the fried shallots, and sprinkle the shanklish to finish.