Grill each aubergine directly over a high gas flame or electric hob until they are smoked, the skins are blackened and they are soft inside. Approximately 15 minutes each. If you have a grill or a BBQ, you can cook them there.
Remove from the fire and let them cool down. Then, cut them in two and spoon out the flesh.
Leave the flesh to drain for at least 30 minutes in a colander. Once it is ready chop roughly but make sure there are no big chunks left.
In the meantime, prepare the two vinaigrettes starting with the thyme honey and soy one. Mix all the ingredients in a small bowl with a hand blender and set aside.
Follow the same procedure for the balsamic vinaigrette. Mix all the ingredients in a bowl with a hand blender and set aside.
Place a pot with four tablespoons of olive oil onto a high heat and sauté the onion until it becomes soft.
Add the garlic and the aubergine flesh and keep on stirring until there are no liquids left and it has a dark, smoky colour. Add the soy and thyme honey vinaigrette into the pot, cook for another two minutes and remove from the heat.
Place into a big bowl and allow to cool down.
While it’s cooling down, cut the tomatoes in half, remove the seeds and then dice the flesh.
Once the aubergine reaches room temperature add the balsamic vinaigrette and stir gently. Add the tomatoes, spring onions, parsley and a good pinch of salt and mix well. Add tortilla chips to dip!

Best aubergine recipes: grilled aubergine dip with soy and thyme honey recipe