Flame-Charring Aubergine for Smoky Depth

Charring a whole aubergine directly over a gas flame (or under a very hot grill) until the skin is completely blackened and the flesh has collapsed creates an intensely smoky flavour that you simply cannot achieve through oven roasting alone. The key is patience - turn the aubergine regularly and let it char for a full 15 minutes. Always drain the flesh in a sieve afterwards; this removes excess moisture and concentrates the flavour, preventing a watery baba ghanoush.