Charring aubergines

Charring aubergines over hot coals is the best way to get a smoky flavour. You want to char them well–until blackened all over–which is why we refer to it as burning the aubergines. After you’ve removed all the burnt, crispy skin, place them on a strainer while they cool. That way any liquid will drain out and all you’re left with is the smoky aubergine flesh.