Aubergines are a real favourite of mine. They're so versatile, and I use them in so many different dishes: from Italian pastas and Indian curries, to Middle Eastern recipes and even schnitzel. Here, they're slowly roasted until their flesh is soft, and their naturally smoky flavour has intensified.
2 tbsp olive oil
Few pinches ground cumin or chilli flakes (optional)
1 portion of my Tahini sauce
1 tbsp zatar
1 tbsp sumac
1 tbsp sesame seeds – black, yellow or both
A small handful of fresh herbs, such as mint, coriander, parsley, or a mixture
Handful toasted walnuts (optional)
Green salad leaves – I like watercress here
4-6 wholemeal pitta or flatbreads
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