Burnt aubergine with tahini and herbs

If Tara was to take ten things to her desert island, to live off forever, this is what the list would look like: aubergines, tahini, garlic, lemons, olive oil, pomegranate seeds, fresh mint, dried mint, parsley and salt. M’tabbal, then – quite literally a roll-call of this top ten – is one of Tara’s favourite dishes. Serve it either as a side to some pan-fried fish or grilled meat or as part of a larger spread. For instructions on how to char your aubergi