Line your hob surface with foil to catch any drips from the grilled aubergine as it cooks. Place the whole aubergine directly over a low gas hob flame and keep turning it every few minutes. It will spit, hiss, smoke and start to shrivel after about 20 minutes. Hold your nerve and keep it on the flame for around 30 minutes, so the smoky flavour from the skin permeates all the flesh and the aubergine loses its ‘sponginess’.
Once the aubergine has collapsed into a slippery, smoky mess, turn off the heat and transfer the aubergine to a chopping board. Leave it to cool for a few minutes then peel off the skin, trying to keep as much of the flesh as possible (scraping off some of it that’s stuck to the skin as you peel it off). Put the aubergine flesh in a sieve over a bowl or the kitchen sink and leave it to drain for 30 minutes, adding a spoonful of sea salt to help drive off the excess liquid.
Meanwhile, mix all the remaining ingredients together in a bowl.
Add the drained aubergine to the rest of the ingredients, folding everything together so you have a silky baba ganoush.
Season to taste with more salt (and tweak with more herbs, tahini, garlic or lemon, if you wish), drizzle a little extra olive oil on top and eat immediately. Whatever you don’t polish off can be kept in an airtight container in the fridge for up to a week.