Instructions: Roast the aubergines at 220C/425F/Gas Mark 7 for 35 minutes until charred and soft. Alternatively barbecue for 25 minutes.

Then cool slit and scoop out the flesh into a bowl.

Mash together with the garlic lemon juice tahini cumin and seasoning to taste.

You could use a food processor for this if you prefer.

The paste is baba ghanoush.

To assemble spread baba ghanoush over the warm flatbread top with spinach pepper slivers and olives.

Fold or roll cut diagonally and serve.

Use lavash or village bread available in Turkish/middle Eastern shops or Harvey Nichols; or Discoverys Wrap n Roll large tortillas available in supermarkets.

Serves 4

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