Ingredients
1 red pepper, halved and de-seeded
4 tbsp olive oil
½ aubergine, cubed
2 garlic cloves, peeled and crushed
1 lemon, juice only
salt and freshly ground black pepper
For the flat bread:
255g/9oz plain flour
2 tbsp olive oil
pinch of salt

Method
1. Preheat the oven to a hot heat.
2. Preheat a medium frying pan and a small frying pan.
3. Drizzle a little oil over the red pepper halves. Season before placing them in the oven to roast for 15 minutes.
4. Heat 2 tbsp of the olive oil in the medium frying pan. Add the aubergine and garlic and sauté on a medium heat for 12 minutes.
5. Prepare the flat breads by mixing the flour, olive oil and salt in a medium bowl. Add just enough water to help the ingredients bind. The bread dough should not be too sticky.
6. Remove the dough from the bowl and knead until soft and elastic.
7. Cut the dough into four. Take a rolling pin and roll dough until flat and the size of the small frying pan.
8. Add the dough discs to the dry frying pan. Fry for 2 minutes, either side or until crispy.
9. Remove the aubergine from the heat. Place in a food processor and blitz, along with the remaining oil, lemon juice and seasoning, until soft and paste-like.
10. Remove pepper from oven.
11 Spoon the baba ghanoush into the red pepper halves.
12. Place the red pepper halves on a serving plate and serve with the flat breads