Step 1

Heat a chargrill pan or barbecue to high heat. Prick eggplants all over with a fork and cook, turning every 10 minutes, for 45-60 minutes or until tender.

Step 2

Remove from heat and transfer to a colander set over a large bowl. Stand, covered, for 45 minutes to drain and cool slightly.

Step 3

Discard liquid and remove skin. Using your hands, squeeze excess liquid from eggplants. Transfer to a blender with tahini, mayonnaise, lemon juice and cumin, and whiz until smooth. Transfer to a bowl, cover surface with plastic wrap and chill for 1 hour or until cooled and thickened (dip can be prepared 1-2 days in advance; store covered and chilled).

Step 4

Meanwhile, to make the paprika oil, combine olive oil and paprika in a bowl and set aside for at least 1 hour to infuse.

Step 5

To make the crispy chilli, heat 1cm sunflower oil in a small frypan over medium-high heat. Add chilli and cook, turning halfway, for 3-4 minutes or until blistered. Remove from pan and drain on paper towel.

Step 6

Spoon eggplant dip onto a shallow serving platter, drizzle with paprika oil, scatter with crispy chilli and baby coriander, and serve with lavosh.