2 aubergines 

1tsp coriander seeds

1tsp cumin seeds

2tbsp harissa paste 

1 lemon

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.


Products Used:

Maxwell & Williams Caviar 19cm Coupe Bowl

MasterClass Smart Ceramic Baking Tray with Robust Non-Stick Coating, Carbon Steel