Lebanese baba ganoush

Place a griddle pan over a high heat and cook the whole aubergines for 15 minutes, turning occasionally until well charred and soft in the middle. Add the whole garlic cloves in their skins for the last 2 minutes. Allow to cool.

Scrape the aubergine flesh from the skins and chop to give a coarse paste. Finely chop the garlic flesh and mix into the aubergine.

Quarter the preserved lemon, discard the flesh and finely chop the skin. Add to the aubergine with the tahini, cumin,1 tbsp oil and half the parsley. Season to taste. Scatter over the sesame seeds and remaining parsley, then drizzle with the remaining oil. Griddle the pittas for 2-3 minutes, turning once, then cut into thick slices and serve warm with the baba ganoush.