Whole burnt aubergine

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.

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