Smoked aubergine with garlic-lemon tahini

Smoke the whole aubergine on the grill without burning it, about half an hour to 40 minutes, until gooey and smoky.

Brush with a touch of rapeseed oil and char it over very high heat.

Marinate chopped garlic in lemon, remove the garlic, and use the lemon to thin the tahini; add a little seed oil.

Torch the tahini so it forms a thin skin; top with crispy garlic.

Finish with pumpkin seeds, olives, banana shallots, parsley and mint; serve with sourdough.