Preheat the oven to 200^oC.

Use a fork to pierce eggplants all over a few times. Using metal tongs, hold each eggplant over an open flame for around 10 minutes, continually turning, until the skin is charred. If you don’t have an open flame to char them first, place the eggplants under a grill set to high, turning them until burnt and blackened. You can also cook them entirely in the oven – you won’t get the same smoky flavour, but the eggplants will still cook down to a luscious creamy consistency.

Place charred eggplants in a baking dish and continue to cook for a further 20-30mins, until they are very soft and collapsed.

Remove from the oven and allow to cool completely.

Cut the eggplants in half and scoop the flesh out into a large bowl. Add the tahini, salt, lemon juice, garlic, chilli flakes, cumin and pepper. Using a fork, combine and mash the eggplant until a chunky ‘dip’ consistency forms. A food processor or blender can be used for this step, but mashing with a fork keeps the texture of the eggplant and prevents the mix from going gluey.

Peel and grate the apple, or cut it into thin matchsticks. In a small bowl, combine the apple with the vinegar and salt. Stir well and allow to sit for at least 10mins, stirring every so often.

Combine the olive oil and the paprika in a small bowl and stir well to combine.

To serve, place the eggplant mixture in a large shallow dish. Drain any excess liquid from the apple and arrange it on top of the eggplant. Sprinkle with roasted walnuts, coriander leaves and extra chilli flakes. Drizzle with the smoked paprika oil. Serve with some toasted bread.

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