Burnt aubergine with garlic, lemon & pomegranate seeds

This salad has the most wonderful smoky aroma and works well with grilled meat or fish, as well as with other dips and salads to kick-start a passionate Levantine feast. But in order to get the full smoky flavour, you really need to stick to the instructions and allow the aubergines to burn well. If you want to turn it into a ‘real’ baba ghanoush, whatever that may be (see baba ghanoush), drizzle on some light tahini paste at the end.