Baba Ganoush

Slice eggplant/brinjal into 1/4 th inch rounds and sprinkle with salt and place in a colander in the sink to drain any excess liquid.

Pre heat the oven to a high temperature.

After 10 minutes pat dry the eggplant rounds between two towels and arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt.

Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.

Peel the skin of the eggplant and add to a food processor. Also add lemon juice, garlic, tahini, a pinch of salt and mix until creamy.

Add cilantro and olive oil and pulse to a fine paste.

Adjust seasonings, garnish with cilantro and chilli flakes and Serve with bread sticks or pita chips and salad.