This is the essence of Itamar Srulovich and Sarit Packer
This is the essence of our food, distilled into a single dish. It is inspired by the first whole burnt aubergine we ever ate, served with a smattering of grated tomato, at a very famous Jerusalem establishment we both love. It has since become a staple at every BBQ, and in our restaurant Honey & Smoke. Burning the aubergine really brings out the best in this slightly bland vegetable. Don’t hold back – by the time you’re done, the skin should be blackened and the flesh so soft it can easily be scooped out with a spoon.
Whole burnt aubergine
Best Ottolenghi Aubergine Recipes
Burnt Aubergine Veggie Chilli - Adre's Kitchen
Burnt aubergine, egg yolk, chilli & tahini sauce
Chasing Smoke with Honey & Co. - Recipe Book Review
Burnt Eggplant Butter on Tomato Toasts Recipe
Jerusalem's Burnt Eggplant and Couscous Soup
Ottolenghi Burnt Aubergine with Tahini
Burnt aubergine curry (without a gas hob), Super tasty! - Haricoco
Tahini - Grilled Lettuce And Burnt Aubergine Recipe — KaliCooking
Lentil Stew with Burnt Eggplant - Chez Us