Method

Step 1:

In a pan, roast the pumpkin seeds over a medium to low flame. Stir constantly, making sure not to burn the seeds. Cook for around four minutes until the seeds turn slightly brown. Set aside.

Step 2:

Stick each aubergine onto a skewer and place over a high, open flame. Once they’re blackened on the bottom, flip them over until evenly cooked. This should take around five minutes on each side.

Step 3:

Place the aubergines on a plate or chopping board and slice open lengthways. Using a spoon, scrape the flesh into a bowl.

Step 4:

Add the Dukkah Spice Blend and the pumpkin seeds, and mix well.

Serve with flatbread.