I tell you what, the essence of the aubergine dip is the smoke aroma. Without it, dip will be boring, like the one from a store around the corner. It is best to cook aubergines on the grill. For example, while you are waiting for the wood to burn down, to get coal for the barbecue. The fire will ruin the kebab, but it will work great for our purposes. Tomatoes can also be slightly "burned", the dip will be even more aromatic. No barbecue, but you have a gas stove? Also an option! You take a sheet of foil and cut a hole the size of a gas ring in the middle. You put the foil on the ring. You turn on the lowest fire, put the aubergines on the ring. One ring - one aubergine. You fry, constantly turning and moving them on the rings so that the skin of the aubergines is completely "scorched", but not burnt. The cooked aubergine will soften. And you don't need to wash the stove, just remove the foil.