1tsp coriander seeds
1tsp cumin seeds
2tbsp harissa paste
2 tbsp olive oil
For the yogurt dip:
300g Greek yogurt
1-2 tsp Salt
1 tsp Sumac
1 tbsp Black sesame seeds
1 Handful of fresh mint
2 tbsp Extra virgin olive oil
Cut the aubergines in half long ways, then trim a piece off the bottom to stop them rolling around.
Using a small sharp knife score a criss cross pattern into the cut side of the aubergines.
Mix together in a small bowl the spices, lemon juice, olive oil and harissa paste.
Spread the spice mixture over the top of the aubergine and place on a baking tray and roast in a pre heated oven for 30 minutes.
Meanwhile, mix the salt into the yogurt and spread evenly over a large plate.
Dust some sumac over the yogurt, followed by black sesame seeds, mint leaves and a good drizzle of extra virgin olive oil.
When the flatbread is baked, remove from the oven and spoon over more of the tomatoes mixture, then add a little more flat leaf parsley and a good squeeze of lemon juice before serving with the yoghurt dip.