Aubergine and pomegranate mutabal, aubergine skin tuile

Pickle the red onion at least 24 hours before you want to make the dish. Toss the onions with the salt in a heatproof bowl then add the ginger and lemongrass

To make the mutabal, light a charcoal barbecue. Prick the aubergines, rub them with a little rapeseed oil and blacken them on the grill until completely burnt on the outside and soft in the middle, all the way from their stalk ends to their bases, turning regularly

If you don’t have a barbecue, you can cook the aubergines directly over a gas flame, on a griddle pan or in a 220°C oven. Charcoal grills will always give the best flavour, however!

For the aubergine tuile, weigh out 150g of the burnt aubergine skins and 120ml of the reserved aubergine water (top up with fresh water, if needed). Place in a blender with 10 confit garlic cloves, the tapioca starch and a pinch of salt and blend until completely smooth

Spread the mixture very thinly onto non-stick baking mats or baking sheets lined with baking paper (you may need to work in batches). Dehydrate in the oven or in a dehydrator at 70°C for about 2 hours, until fully dry, flipping if needed. Break apart into shards and store at room temperature until needed (this will make more than you need but the tuiles last as very long time stored in an airtight container)