Charred Aubergine, Heritage Tomato, Pickled Onion
A whole aubergine burnt to collapse and opened flat, with heritage tomatoes and sharp pickled onion.
Burning an aubergine whole is the only way to get smoke all the way to the centre. Most kitchens stop while the skin is still brown, which gives you cooked aubergine and no smoke.
Taking it to black feels like ruining it, and it is exactly right. The tomatoes and onion are pure acid against that.
