Smoked aubergine

Preheat the oven to 200°C/gas mark 6

Coat the whole aubergines with oil and place on a grill rack with a drip tray below. Roast in the oven for 30 minutes, then switch to the grill and char-grill the aubergines, turning periodically to ensure the skin is cooked evenly

Meanwhile, prepare the garnish. Lightly salt the diced aubergine and set aside for 10-15 minutes. Add a dash of oil to a pan and place over a medium heat, then add the diced red pepper and cook very briefly for 30-40 seconds. Remove the diced peppers and set aside, then place the pan back on the heat. Add another small dash of oil and, once hot, add the diced aubergine and cook for 1-2 minutes until soft. Combine the cooked aubergine and pepper and set aside until ready to serve

Wrap the char-grilled aubergines in cling film and refrigerate for 15 minutes. Once chilled, halve the aubergines and remove the flesh from the skin, keeping four of the skins for plating and discarding the rest. Roughly chop the aubergine flesh and set aside

Heat oil in a large saucepan. Once the oil is hot, add the cumin seeds and sauté for 30 seconds. Add the broken red chilli and allow to darken - but not burn - in the pan. Stir through the chopped garlic and sauté until browned, then add the ginger and onion to the pan and cook until the onions have softened

Add the spice powders and sauté for a further 5 minutes, stirring well, then add the chopped tomatoes and cook until the tomatoes begin to break down. Add the chopped aubergine flesh, season well and cook for five minutes until the flesh has warmed through completely

To serve, place one of the empty aubergine skins on each plate and evenly fill with the spicy aubergine mix. Top the dish with the diced aubergine garnish and finish with the sesame seeds, edible flowers and fresh coriander. Serve immediately