This dish is inspired by Siniya – which is a Middle Eastern casserole usually cooked in Jerusalem with lamb. The vegan version is made with cauliflower. Both have a baked tahini top. We normally cook the aubergine in the Josper at The Palomar, but it can be made under a very hot grill at home. Grilling the aubergine twice results in meltingly soft flesh and the tahini being nicely caramelised.
Best enjoyed just scooping the flesh, baked tahini and yoghurt out of the aubergine skin and spooning it onto warmed pitas.