For a smoky flavour

As beautiful and imposing as the dark purple, shiny aubergines look, their flavour tends to be on the discreet side. However, this changes miraculously when their flesh is cooked over glowing coals or a gas flame. They don't even need to be peeled or cut into pieces, as the whole vegetable body acts like a cooking vessel in which the flesh is cooked until soft. And while the skin chars completely on the outside, the fire gives off its smoky flavour to the inside.

How to cook over the fire

• Leave to cool, cut lengthways and scrape out the aubergine flesh with a spoon..

• Then process into a carpaccio or baba ganoush.

• Allow to char for about 5 - 10 minutes on each side.

• Place the aubergines on the grid just above the flame or embers

• Heat up a barbecue or turn the gas flame on the hob to full