1 large aubergine
1 clove garlic, crushed with a little salt
Juice of 1/2 lemon
2tbsp tahini paste
2tbsp olive oil
Heat the oven to gas mark 8/230C. Prick the aubergine in various places with the point of a knife (otherwise, it might explode), put it on a baking sheet, and bake for 30 to 40 minutes, until tender. Allow to cool.
Peel the aubergine. With your hands, squeeze the liquid from the flesh - up to a point. You can squeeze and squeeze, and still more liquid will come out, until you are left with a fraction of the vegetable you had before. I stop before then.
Mash the aubergine flesh with a potato masher. After each push of the masher, you'll have to scrape off the aubergine that sticks to it; when you've broken down the larger chunks of vegetable, you can switch to mashing with a fork. Stir in the garlic, lemon juice, tahini and olive oil, and season with the peppers and salt to taste.
Serve with pitta or flatbread, and alongside other salads.