Preheat the grill to medium. Place the whole aubergine on a baking sheet and grill it for 20-30 minutes, turning occasionally, until the skin is blackened and wrinkled, and the aubergine feels soft when squeezed.

Cover the aubergine with a clean dish towel and leave it to cool for about   5 minutes

Finely chop onion and garlic. Heat oil in a pan and cook the onion and garlic for 5 minutes, until softened, but not brown.

Peel the skin from aubergine. Mesh the flesh with a large fork or masher to make a pulp puree.