Mirza Ghassemi

Method

1. Prick 1 whole aubergine in a few places with a fork and set it directly over a gas flame on the hob (or under a grill turned to its highest setting). Char for 15-20 minutes, turning with tongs every few minutes, until the skin is blackened and papery all over and the aubergine has completely slumped and feels hollow.
2. Leave the aubergine until cool enough to handle, then slit it open, scoop the flesh away from the burnt skin and discard the skin and stalk. Chop the flesh coarsely on a board, or mash it with a fork — it should stay a little fibrous, not become a purée. Tip away any bitter dark liquid that pools.
3. Heat 1 tbsp oil in a wide frying pan over medium-low heat. Add 3 crushed garlic cloves and 0.25 tsp ground turmeric and fry gently for 1-2 minutes, stirring constantly, until the garlic is pale gold and smells sweet — do not let it brown or it will turn bitter.