* 2 aubergines
* Half a red pepper
* 2 heaped tablespoons light tahini
* 4 fat cloves garlic, peeled and crushed
* 4 tablespoons of olive oil
* 3 tablespoons yogurt
* Juice and zest from half a lemon or lime
* A good pinch of salt
* A pinch of whole cumin seeds
* 4 Pitta breads or crispbreads
* A few olives, walnuts or toasted flaked almonds to garnish

===Method===
* Brush the aubergines and the red pepper with a little olive oil and roast over a hot grill or barbecue until the skins are well burnt
* Turn them regularly, about 5 to 6 minutes a side will be fine.
* You can also impale them on skewers (better metal than wooden ones) and roast them over the barbecue, again turning often
* Set them aside to cool, ideally in a sealed Lock & Lock box
* Scoop out the soft flesh, discarding the outer skin but reserving some of the toasted sut surfaces.
* Crush the garlic and saute in 4 tablespoons of olive oil. Don't let it burn. At the last minute, add the whole cumin seeds. Allow the oil to cool before processing.
* Put the scooped flesh into a food processor together with the Garlic, yogurt and tahini. Season to taste with salt
* Blend into a smooth paste and add the lemon zest and juice

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