Something colourful to garnish - pomegranate seeds, coriander leaves, toasted pine nuts etc.
Instructions
Burn the aubergine all over. There are several ways of doing this. If you have access to a fire or braai, the best flavour comes from chucking them on the flames until the outside is totally burnt and black. You can also do them under the grill until totally burnt and black all over, or straight on the flames of your gas hob - line the hob with tinfoil to stop aubergine juices going everywhere.
Let the aubergines cool, then halve lengthwise and scrape out the flesh with a spoon. Don't worry if small bits of burnt skin make it through, it'll just add flavour. Mix in all the other ingredients, and taste to adjust salt. Garnish and serve warm (not hot) as part of a mezze spread, with some crusty bread.