Step 1

Lightly rub aubergine with a thin layer of oil to coat, and sprinkle with the salt and pepper.

Step 2

Smoke on a low, indirect burn for 10 minutes to infuse flavor.

Step 3

To finish, grill or place in a preheated 350 degree oven for 20 -30 minutes until soft and cooked (do not over cook and make mushy).

Step 4

Remove from heat and allow to cool before cutting.

Step 5

Heat skillet over medium-high heat. Add the sesame oil and the diced onion, allowing it to slightly char, then add a little salt, pepper and the cumin, then stir to incorporate. Add diced red pepper and remove from heat. (We want the pepper to stay crunchy.)

Step 6

Transfer everything to a small bowl, add a splash of vinegar and the chopped herbage.

Step 7

Add all of the dressing ingredients to a bowl and whisk together to blend.

Step 8

We steam the Naan or heat on hot skillet for a bout a minute on both sides before making the sandwich. This adds warmth and helps make the bread more pliable and pleasant. It adds that sense of professionalism in our opinion.

Step 9

Add some lettuce and top with the aubergine, relish and dressing to build the ultimate sandwich. Fold and go!