Instructions: Roast the aubergine(s) over an open flame, such as the top of a gas stove or a barbecue, turning the aubergine until it is evenly charred and blackened.

Transfer the aubergine(s) to a bowl. Cover and set aside until cool enough to handle.

Remove the aubergine from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish. Peel away the skin using your fingers and a paring knife. Discard the charred blackened skin, though quite a bit of the charred bits will remain. (Dont worry, they will disappear into the smoky aubergine mixture.)

Coarsely chop the aubergine flesh and return it to the bowl with any liquid that has accumulated. Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper.

Serves 4.

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