Chargrilling an aubergine

Aubergines are chargrilled for use in recipes, such as baba ganoush, where a smoky flavour is desirable. The process is much the sames the process for roasting a pepper.

Rub the aubergine in a small amount of olive oil and prick with a fork. Put it directly over a gas flame, turning it as it blackens until it is charred all over. I usually put a thick grill or grate over the flame so that it cooks more evenly.

When it is ready put it in a covered receptacle, e.g. a saucepan with a lid or a tupperware container; the steam makes it easier to peel. After 10 minutes remove it, cut it in half and scrape out the soft flesh. Don't worry if a few bits of the charred skin end up in the flesh, it adds to the smoky flavour in moderation.

If you prefer not to do it over a gas flame, you can do it under a grill, though you won't get the same degree of smokiness.