Place the aubergine on a low open flame on the gas stove for 10 minutes, turning it around a couple of times.
Get all the other ingredients ready in the meantime. Top the onions & garlic as mentioned above, that is, slice the non pointy ends off.
When the aubergines has had it time, place everything under a medium grill (halfway) for about 10 minutes, turning once. You'll find the little chillies going completely soft first, take them out if you prefer, but I like the "overdone" flavour, it's sweet.
Place everything apart from the garnish into a chopper & chop away to your heart's content! I like to go for a fine, liquid-y grind.
Serve as a dip or a topping for canapés as in picture. I also like to add a tablespoon or so to curries and other Asian stews for a wonderful, tangy depth.
Store in a sterilized jar for about 2 weeks in the fridge.
Notes
Nutritional information is for the full recipe yield.