This way of preparing aubergines, sometimes called ‘poor man’s caviar’, is a favourite all over the Middle East.
The best way of preparing this purée is to grill the aubergines over charcoal, which gives them a distinctive flavour. However, it will probably be more convenient to grill them under a grill or place them over a gas flame; either way is very successful. Sear them until the skins are black and start to blister, and the flesh feels soft and juicy. Rub the skins off under the cold tap, taking car