This is a dish inspired by baba ghanoush, that great dish of smoky aubergine (eggplant) with garlic, tahini and lemon juice.
This version omits the tahini, but adds grilled yellow peppers, parsley and aleppo pepper.
You’ll need: one large aubergine per person, half an onion per person, and (depending on the size) 2-3 peppers per person, along with garlic, olive oil, the juice of a lemon, parsley and some aleppo pepper (you could use red chilli flakes, or alternatively sumac).
Aubergines and peppers are grilled until they are blackened all over, and then left in a covered bowl to cool. Skin the peppers, remove the core and the seeds, and slice into thin strips and set aside. When the aubergines are cool, slice open and scoop out the soft centre, leaving the blackened skin behind.
Sauté a large onion in olive oil until soft, add a crushed clove or garlic or two and cook for a minute more. Add the aubergine, and cook for just a few more moments, stirring to combine well.
Remove from the heat, allow to cool a little, and dress on top with the strips of pepper, a handful of parsley and a squeeze of lemon. Finish with the pepper (or sumac).
Serve with a salad and bread, or as part of a mezzo of dishes, or to accompany grilled meat. It won’t last long.