This is a really simple to make dish with few ingredients, but don't let that fool you, as it's incredibly difficult to stop eating! There are some who are really hesitant about eating a dip made almost entirely of aubergine, but any reservations are cast aside upon tasting its lovely smoky, creamy flavour.  The smoke flavour is what makes the aubergine the star of the show with the depth of flavour coming from smoking the skin. The more charred the aubergine is, the better. It's like hummus, kind of, only tastier and much smoother and creamier. You can serve it cold or at room temperature, but in this autumnal weather, room temperature is better suited, and it is perfect with some warm flat bread. 

It doesn't need to be summer to enjoy this fabulous dish!

It is better to cook the aubergine in a barbecue (not ideal in this weather) or under a grill, but you can also use a gas ring or do it in the oven. Whatever way you do it, you want the skin to blister and char.