*If cooking eggplant over a gas flame on your stove, I recommend that you line the burner with foil to minimise clean up.
*If cooking eggplant under a grill/broiler, do not place them too close to the grill; the skin will char before the flesh cooks. They need to be about 15cm/6” below the heat source. Place the eggplants on a foil-lined and rimmed baking tray. Turn regularly to ensure even charring. It will take 30-40 minutes depending on the size of the eggplant.
* Eggplants should be very, very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking.
*It is important to drain the eggplant for this amount of time to extract as much liquid as possible.
*If you use your spice grinder to grind the cumin seeds, a handy tip to clean it between each use is to grind ¼ cup of rice to a powder. Discard the rice. Wipe the grinder clean with kitchen towel.
*Do not skimp on the salt. Use ample salt to enhance the eggplant flavour.
*The amount of lemon juice required will depend on the variety of lemon; some have less acidity than others. You will need to add the lemon according to your taste.
* Gradually adding the olive oil emulsifies the dip and provides delicious creaminess.