Instructions

1. Cook the aubergine slowly on a BBQ or on gas hob, directly over the flame. Turn it over regularly.
2. When the aubergine is soft, put it on plate and let it cool completely.
3. Blanch the peas in boiling water for 3 minutes, then drain and rinse with cold water.
4. Scoop the aubergine flesh into a food processor. Add most of the peas and all other ingredients.
5. Whiz until get a creamy mixture. Taste, then season with salt and pepper to your liking.
6. Transfer it to a serving bowl.
7. Just before serving, drizzle with a drop of olive oil - then scatter the remaining green peas on top and garnish with mint leaves and dust with paprika/cayenne.