Smoky Eggplant Mutabbul

Fire up your grill or broiler. Start the eggplants under medium heat for about 7 minutes, then crank it to high. You want them absolutely charred and collapsed — this takes 20-25 minutes total and looks dramatic, but that's exactly what we're after. (The more blackened the skin, the smokier your mutabbul will taste)

Once they're completely soft and charred, run them under cold water and peel off all that blackened skin with your hands. Gently squeeze the flesh to release any bitter juices.

Toss the eggplant flesh into a food processor and pulse until smooth.

Add the crushed garlic and tahini, then blend again until creamy.

Stream in the lemon juice, add paprika and a good pinch of salt, then whizz until silky smooth. Taste and adjust — you might want more lemon for brightness or more tahini for richness.

Spread in a shallow bowl, drizzle with olive oil, and scatter the chopped mint over the top. Serve with warm pita or any flatbread you love.