Ingredients

• 2 medium aubergines, halved lengthways
• Sea salt and freshly cracked black pepper
• Extra virgin olive oil to douse
• 4 garlic cloves, cracked
• 3-4 whole sprigs fresh thyme
• 2-3 bay leaves
• Cumin seeds
• 1 bunch fresh basil
• 1 lemon
• Water

Steps

1. Slice the aubergines in half lengthways and place in a hot pan cut surface down leaving to cook undisturbed for approximately 5 minutes until light brown. Turn over to cook on the other side adding a tablespoon of water, place the lid tightly and cook for a further 3-5 minutes.
2. Add the thyme, bay leaves and cumin, and season well with the salt and pepper. Replace the lid and continue to cook until soft, adding extra water in small amounts until ready.
3. Finish by adding the basil, garlic, extra virgin olive oil and squeezed lemon to amalgamate the flavours.