Smoked aubergines with lime and maple dressing recipe
 Aubergines are cooked over flames for the ultimate smoky flavour. Top the creamy, buttery flesh with a quick maple syrup dressing and finish with peanuts for crunch. 2 large aubergines4 springs onions, thinly sliced diagonally from root to tip15g fresh coriander, finely chopped½ tsp pul biber, or more to tastegenerous handful salted peanuts, roughly chopped 2 large aubergines 4 springs onions, thinly sliced diagonally from root to tip 15g fresh coriander, finely chopped ½ tsp pul biber, or more to taste generous handful salted peanuts, roughly chopped 2 tbsp olive oil1 heaped tbsp maple syrup1 large unwaxed lime, juice and finely grated zest sea salt flakes and freshly ground black pepper 2 tbsp olive oil 1 heaped tbsp maple syrup 1 large unwaxed lime, juice and finely grated zest sea salt flakes and freshly ground black pepper Method Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them.Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl.Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper.Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve. Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them. Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them. Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl. Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper. Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper. Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve. Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve.