CHARGRILLED AUBERGINE BRUSCHETTA

Preheat the barbecue. Cut the aubergines all over with a fork.

Grease the grill rack. Cook over medium-hot coals, occasionally turning, for 20 minutes, until very charred on the outside and soft in the centre. Transfer from the heat and leave until cool enough to handle.
Remove the charred skin from the aubergines and drain the flesh briefly to get rid of excess liquid. Put in a food processor with the tablespoon of oil, the garlic, lemon juice, cumin seeds, cayenne, sea salt and pepper. Whiz to a purée and tip into a serving bowl. Mix in the parsley and set the seasoning, adding more salt, pepper and lemon juice if necessary.

Clean the ciabatta slices on both sides with oil. Toast over medium coals for 2-3 minutes on each side, until golden.

Remove from the grill. Spread a thick layer of aubergine purée over each slice, then cut in half. Serve immediately warm or at room temperature.

SERVES 8

2 small aubergines
1 tbsp extra virgin olive oil,
plus extra for greasing
1 large garlic clove, crushed
juice of 1/2 lemon, or to taste
1/4 tsp cumin seeds, crushed
pinch of cayenne pepper
1/4 tsp sea salt, or to taste
1/4 tsp pepper, or to taste
2 tbsp chopped fresh flat-leaf
parsley
1 ciabatta loaf, thickly sliced
at an angle
salt