1 medium eggplant

garlic

sea salt

Wash but don’t trim eggplant. Oil the skin lightly so that it is easy to peel, but to get a more charred taste, leave the oil off and the skin will get blistered and come off, leaving tiny pieces of charred skin on the eggplant, which only adds to the flavour. Place whole eggplant in a baking pan in a hot 210C (400 F) oven for 40 minutes.

Bake for 40 minutes. When the eggplant comes out it will collapse. Slice the skin open and the liquid will gradually ooze out of the eggplant. Discard liquid and skin. Using a fork, shred the cooked insides, add a tiny, tiny amount of finely grated garlic, a pinch of salt and it’s ready to serve, or will keep in the fridge for a few days.