Instructions:

1. Cut the ends off the eggplants and give them a quick rinse.
2. Prick them with a fork and you can either put them under a hot grill for half an hour or use a multi-cooker and it takes 20 minutes. The skin should be very wrinkly. It helps to turn them around a couple of times while cooking. Allow to cool.
3. The skin should peel easily from the eggplants. Peel it off and put the flesh into a sieve then press with a spoon until the excess liquid has run out of it. Put the eggplants into a food processor.
4. Add all of the other ingredients and blend until fairly smooth.
5. Cover and refrigerate until ready.
6. Add your extra oil and additions when serving.

(If applicable) Notes: 

Great toppings include zest of half a lemon, pomegranate, crushed pistachio nuts, toasted sliced almonds, micro-greens, pea shoots, extra virgin olive oil, chopped cilantro, chopped mint, dried cranberries, dried apricots, chili oil or garlic oil, or crispy onions!

You can swap oil in this recipe for aquafaba. 

Photo and Recipe Courtesy of Kristy of The Nae Harm Hen