Tomer's tip: "Choose large aubergines that feel light with dark shiny, unmarked skin – that means fewer seeds, more meat, more flavour, less drama!"


Method

• Over a charcoal grill or gas flame, char your aubergine. (If you’ve got an electric hob, set your oven to grill mode and place the aubergines as close to the oven grill as possible.)

• Char them until the skin is crisp to touch all over and look white like burnt newspaper. It should take about 5 - 7 minutes per side.

• Set the aubergines on a tray to cool, peel while still a bit warm, set aside. Remember to keep the skin for the black tahini.

• For the caper sauce: mix all the ingredients together and set aside.

• For the black tahini sauce: place the charred aubergine skin in a blender with half the water (120ml) and blitz on high speed until smooth. Add the black (or regular) tahini paste blitz until incorporated then transfer to a mixing bowl, add the regular tahini and lemon juice then whisk, adding enough of the remaining water to get a nice creamy consistency. Check seasoning and add salt if needed.
  

To serve:

• Heat oven to 200°C (fan). Line an oven tray with baking paper and drizzle with a little oil. Place the aubergine on top and drizzle with a little oil. Season with salt. Heat for 5-7 minutes until piping hot.

• Smooth 2 - 3 spoonfuls of the black tahini on a serving plate large enough to fit the aubergine on. Place the aubergine on top and scatter with toasted pine nuts.

• For extra wow factor, add the caper sauce table-side in front of your guests.