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Bruise the aubergine by gently banging it on the kitchen table
Rub the aubergine with a drizzle of olive oil, and season with a pinch of flaky salt
Roast the aubergine on a barbecue or under a grill until it becomes smoky, mushy, and very steamy. This should take about 12–15 minutes, depending on its size
Allow the roasted aubergine to cool down to room temperature, approximately 15 minutes
Meanwhile, mix the tahini with the finely grated garlic, olive oil, lemon juice, and a touch of chilled water if needed. Store the dressing in the fridge until ready for use
Dress the olives with a drizzle of olive oil
Carefully peel the skin off the cooled aubergine, trying to keep the whole aubergine intact
Transfer the peeled aubergine to a serving plate and use a culinary blow torch to char the aubergine again, drizzling with a touch more olive oil if needed
Drizzle the prepared tahini dressing over the aubergine and very briefly char the dressing using the blow torch
Season with more salt to taste and sprinkle the shallots, pumpkin seeds and Kalamata olives on top
Garnish with fresh herbs