Place all three eggplants directly on top of the stove top burner. I usually do 2 on the largest burner then another one on the medium sized burner behind it. Leave them on there, rotating occasionally, until they look like they shouldn’t be there anymore. They need to be charred, cracking, extremely soft and juice should be leaking out. If you have a BBQ, definitely use it as it will produce a similar if not better result.
While the eggplants are cooking, place all the other ingredients into a food processor.
Once the eggplants have blackened and well cooked, take them off the stove and place them on a chopping board. Run a sharp knife down the middle and open up the eggplant completely.
Using a spoon, scoop all the innards of the eggplants out of their skin and place in the processor. If you get a few bits of black skin that’s ok, it will add to the flavour, but you don’t want to overdo it.
Blitz everything together for about 20 seconds until it’s a smooth puree.
At this point it is essential to taste test it and check the seasoning. Add more of any of the ingredients until you reach a balance you’re happy with. I usually add a bit more lemon, pepper and salt.
Serve warm with bread or refrigerate up to 1 week.
You can sprinkle some paprika over the top with pomegranate for a little extra zing.