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Sami Tamimi’s crushed aubergine m’tabal with preserved lemon, yoghurt and dill.

If I were to choose 10 essentials to take to a desert island to live off for ever, that list might include: aubergines, tahini, garlic, lemons, olive oil, pomegranate seeds, fresh mint, dried mint, parsley and salt. M’tabbal, a dish made from this top 10, is a real favourite. Start with the best-quality olive oil you can afford: as with hummus, the oil is used here as a finishing touch, rather than mixed in, keeping the dish light and silky.

Prep 10 min

4 large aubergines, pricked in a few places with the tip of a small sharp knife (1.5kg)

To serve

Put the aubergines in a foil-lined baking tray and put under the hottest grill for 30-40 minutes, turning often, until they’re collapsing and very well charred all over. Once the grilled aubergines are cool enough to handle, cut them in half and scoop out the flesh into a colander set over a bowl (you should have about 400g flesh). Leave to drain for at least an hour (or overnight, in which case, cover and put in the fridge).

Very roughly chop the drained aubergine flesh and put it in a large bowl. Add the yoghurt, tahini, garlic, preserved lemon, lemon juice and a teaspoon and a half of salt, then mix to combine.

Spoon the m’tabal on to a serving plate with a lip, sprinkle over the chilli and dried mint, drizzle with the oil and finish with the fresh mint leaves.