Prick the aubergines several times with a fork, place them on a baking tray lined with baking paper and bake in the oven at 200 degrees (fan) for about 50 minutes. Then remove them and leave to cool.

Peel the shallot and finely chop it together with the gherkin, 3 tablespoons of capers and the olives.

Cut the cooled aubergines in half, scrape out the flesh with a spoon, place in a sieve and squeeze out the liquid. Transfer the flesh to a tall container, stir in the beetroot powder and purée with a hand blender. Transfer the aubergine mixture to a bowl.

Crumble the okara finely and add it to the aubergine mixture along with the shallot, gherkin, capers, olives, ketchup, mustard, paprika and turmeric. Mix everything together well and season with salt, pepper and Tabasco.

Finally, garnish with 1 tablespoon of capers and the onion rings.