Whether grilled, charred or cooked on an open-flame, 'smokiness' is what defines this classic mezze dish. There are many ways to skin an aubergine and it seems to be the fiddlier and messier, the better the result.
Firstly, you'll need to blacken your aubergines. This can be done by wrapping them in foil and holding over a gas hob or barbecue. Be sure to continuously turn them to ensure even char on each side. Allow aubergines to cool.
Scoop out the flesh and drain by leaving them in a sieve for up to 30 minutes. If you don't have the luxury of time, then you can squeeze any excess liquid from the aubergines.
In a separate serving bowl, add your finely chopped garlic and parsley or mint. You can always add more lemon juice and season to taste.
Mash your aubergines to your preferred texture and then mix in with the tahini mixture.
Pour a generous glug of smoked oil on top to create a moat and then garnish with pomegranate seeds, more parsley or mint.