Step 1

Prick eggplants all over with a fork, then place directly over a medium-low flame on the stovetop. Cook for 20-30 minutes, turning constantly, until eggplants are charred all over and soft (alternatively, use a chargrill pan over high heat). Place eggplants on a wire rack set over a baking tray, cover with foil and allow to cool for 10 minutes.

Step 2

When the eggplants are cool, gently peel away all the skin from the flesh, discarding skin. Place the eggplant in a large bowl with the juice of 1 lemon and 1L (4 cups) water. Soak for 5 minutes (this will remove any remaining skin and turn the flesh pale and creamy). Drain eggplant and squeeze out any excess moisture. Roughly chop the eggplant, then place in a blender.

Step 3

Place the cream in a small saucepan and bring to the boil over medium heat. Reduce heat to medium-low and simmer for 1 minute or until slightly reduced. Add the cheese, nutmeg and 2 tsp lemon juice. Season. Add to blender with the eggplant and oil, and whiz until smooth.

Step 4

Place in a serving bowl and garnish with red pepper flakes. Drizzle with extra oil and serve with cucumber, parsley, flatbread and olives.