Whole burnt aubergine with charred egg yolk, tahini & chilli sauce

The smoky flesh of a charred aubergine is loved by many for its use in the Levantine dip, baba ganoush. Here, however, the grilled vegetable is served whole. This recipe is inspired by a famous Jerusalem establishment that serves whole burnt aubergine topped with a little grated tomato. The flavour is enhanced by the charring, so keep your aubergine over the barbecue until its skin is blistered and blackened, and the flesh is soft enough that you can scoop it out with a spoon.

SERVES: 2 TAKES: 35 MINS

INGREDIENTS

2 aubergines 50g tahini 2 egg yolks

FOR THE LEMON, CHILLI AND GARLIC DRESSING

1 red chilli, deseeded and

finely chopped

1 green chilli, deseeded and

finely chopped

3 large garlic cloves, peeled

and finely chopped juice of 1-2 lemons (about 80ml) 1 tsp ground cumin

1 tsp caster sugar

2 tbsp olive oil

1 tsp salt

1 bunch of parsley, leaves picked and chopped

(about 30g)

METHOD

If you’re cooking over a barbecue, place the aubergines on a very hot grill or directly onto the embers, if you prefer. Let them scorch all over, turning occasionally, until the skin is charred and the flesh is so soft it seems they’re going to collapse, around 30 mins. If you’re not using a barbecue, cook the aubergines under the grill turned to its highest setting, or in an oven heated to 240C, 220C fan, gas 9

(if using the oven, pierce them with a fork beforehand, as they have a tendency to explode); scorch one side, then rotate and continue until the flesh is completely soft.

While the aubergines are cooking, combine all the ingredients for the dressing, except the parsley, in a bowl. In a separate bowl, mix the tahini paste with 50ml ice-cold water to get a thick, whipped-cream consistency.

Once the aubergines are fully blackened, transfer onto serving plates and slit open to reveal the flesh.

Add the parsley to the dressing and mix. Douse the aubergine flesh with half the dressing, then top with the whipped tahini.

Use the back of a spoon to create a small well in the tahini, then tip an egg yolk into the centre of each well. Use tongs to carefully remove a hot piece of charcoal from the fire and lightly char the top of each yolk. If you’re not using a barbecue, use a blow torch to scorch the egg, or simply heat the back of a spoon over a flame and use that instead.

Drizzle over the remaining dressing and serve.

Taken from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich

(£26, Pavilion Books)