1tspsalt plus a little more to sprinkle the eggplant halves
2tbspolive oil plus a little more to brush the aubergines
1clove of garlicpeeled
1zest of an untreated lemongrated
2tbspfreshly squeezed lemon juice
2tbsptahinisesame paste
freshly ground black pepper
Instructions
Halve the aubergines lengthways and sprinkle with salt. Let rest for 10 minutes until water appears on the cut side. Dab the water. Brush the cut surfaces with olive oil.
Preparation on the barbecue:Place the aubergines with the cut side down on the preheated barbecue and grill for about 10-12 minutes until black grill marks form and the aubergine is soft (prick in with a fork to test the consistency). Then turn over and grill on the skin side for another 3 minutes.
Preparation in the oven:Bake the aubergines with the cut side up in the preheated oven at 180°C for about 30–35 minutes on top and bottom heat until they are soft. If the cut sides are not browned towards the end of the baking time, switch to top heat and convection for the last 5 minutes.
Let the aubergines cool, then spoon the meat out of the skin with a tablespoon and puree with the remaining ingredients in the food processor or with the hand blender. Place in a bowl and serve drizzled with a little olive oil.