In reply to bouldery bits:
Grab 2-3 large aubergines.
Put them directly on the coals, no foil or anything.
Turn them at some point.
You are aiming for the skin to be more or less burnt and the aubergine to have shrivelled up through water loss considerably.
Take them out, cut them in half lengthwise, scoop all the flesh out, making sure to get as much of the condensed stuff stuck to the skin as you can (which is surprisingly not incinerated at that point).
Put in a mixing bowl, add salt, lemon juice, 2-3 cloves of garlic, half an onion, some parsley and a lot of olive oil in. The more olive oil the better but obviously do it to your tastes and... self control.
Mix vigorously with a fork.
Enjoy your incredible melitzanosalata/baba ganoush.
Edit: The more the aubergines shrink the better it is going to be, the less resulting product you have the more intense the flavour is.
Post edited at 10:57