Blacken 2 big aubergines (on the hob or under the ovengrill), cool a bit and peel the burned skin off. Lightly dust with fine salt and put in the fridge for a while to dehydrate.
Pre heat the oven to 190C. Cut the underside from bulb of garlic, lightly oil a piece of alu foil, place the garlic upright on the oiled foil and close the packet and put in the oven for 40 mins.
For the techina use the stick blender to mix 50g raw tahini with 1 tbsp lemon juice and add cold water, bit by bit, till the thickness of mayo.
Add a bit of salt and squeeze 3 or 4 garlic cloves in to the mix.
Toast 1 tbsp pine nuts in a dry pan and reserve.
Slice the green part of 2 spring onions.
Remove the stalk and cut the aubergines lengthwise in 4 slices and arrange them on 2 plates. Then cover with cling film and press or beat them to cover most of the plates.
Season with sea salt
Squeeze 1/2 tomato empty upon each plate and use a piping bag to create nice circles of the techina. Add 1/2 tbsp young, hacked thyme, the pine nuts and the onion.
Take a tsp date syrup and use the tip of a knife to flick splatters on a place, then repeat with the 2nd plate.
Finally sprinkle some pul biber (Turkish pepper) on top
(Vegan recipe by Jigal Krant)
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