Smoky aubergine dip (Melitzanosalata)

1. Prick the aubergines in several places with a fork and char them over an open flame, on a grill or under the grill at 220 °C, turning, until the skin is completely blackened and the inside is soft (about 40 minutes).

2. Let them cool slightly, then peel, put the flesh in a sieve and drain for 10 minutes so the bitter juice runs off.

3. Chop the aubergine finely with a knife (don't blend it, so it stays a little chunky).

4. Mix in the crushed garlic, the very finely chopped red onion and the parsley.

5. Stir in the vinegar and olive oil until creamy and season with salt and pepper.

6. Chill for at least 30 minutes and serve with olives and pita.

Tip: The smoky flavour is the secret – so it's worth charring them over an open flame or on the grill. For a creamier dip, you can mix in a little crumbled feta or ground walnuts.