METHOD Firstly, this is a great recipe to start on the hot coal on the BBQ when you wouldn’t normally cook anything else on it. Place the aubergines directly onto the grill and proceed until the skin blisters and starts to smell Smokey, turn every few minutes or so. Once you have achieved all over char remove the aubergines and leave to stand and cool on a tray. Next lay the aubergines onto a chopping board and split them open with a knife, scrape out the flesh and spoon into a colander. Discard the burnt skins. Leave the flesh to drain in the colander for half an hour or so. On a clean chopping board begin to run your knife through the aubergine flesh until you have a fine paste. Pop the chopped aubergine into a sieve with a bowl underneath to catch the juices. Now add the cumin and coriander seeds into a pestle and mortar, grind into a fine powder. Place a pan onto the BBQ and once it has heated up a little, add the olive oil. Pour in the ground spices and begin to stir them until you smell the aroma released from the spice. Carefully tip in the chopped aubergine and stir together making sure the spice is all stirred in. Continue to cook the aubergine out for around 5 - 8 minutes trying to drive off as much liquid as possible. Once the aubergine is fairly dry add the double cream and lemon juice. Bring together and season. Then spoon the dip into a serving dish, set aside until needed. Mix the dough ingredients together and knead well for a few minutes on a floured surface. Place in a bowl and leave to rest for 30 minutes. Once it has rested, divide the dough into 6 even sized balls. Roll each one out thinly, sprinkle with flour and lay on top of each other – ready to BBQ for 1-2 minutes on each side when ready to eat. Once the bread is cooked and blistered remove from the BBQ and brush with the garlic infused oil. Cut the bread into strips or quarters and dip into the smoked aubergine dip. Serve with a few veggies to dip on the side too.