Aubergine Purée

• 3 aubergines
• 1-2 garlic cloves, crushed
• 3 tablespoons olive oil

Char the aubergines under the grill or over a gas ring, or place them in the oven at 230°C (450°F, gas mark 8) until they soften. Peel the aubergines, squeeze out the excess juice and pound them with the garlic in a mortar or blender. Mix in the oil gradually, then the lemon juice, herbs and salt, pepper and paprika.

Serve as a dip for pitta bread.