Eating In

2 Aubergines
1 clove garlic
salt
1 tbsp tahini
juice of 2 lemons
½ tsp ground cumin

Slice the aubergines in half lengthways and either grill them skin side down over charcoal, or skin side up under a hot grill until the skins are black and blistering and the flesh feels soft and juicy. Scoop the flesh out with a spoon and blend it with the other ingredients until you have a smooth paste