Serves 6

- 1 large eggplant (aubergine)

- 1 onion, unpeeled

- 2 cloves garlic, crushed

- olive oil

- 2 tablespoons lemon juice

- 2 tablespoons chopped parsley

- 1/4 cup/60 g/2 oz sour cream

- 4 pieces lavash or pitta bread, cut into triangles

Cook eggplant and onion on a lightly oiled preheated hot barbecue grill, turning occasionally, for 20-30 minutes or until skins are charred and flesh is soft. Alternatively, bake at 200°C/400°F/Gas 6. Cool slightly. Peel. Chop roughly.

Place eggplant, onion, garlic, 1/4 cup/60 ml/2 fl oz oil and lemon juice in a food processor. Process until smooth. Mix in parsley and sour cream.

Brush bread with oil. Cook on barbecue or under a hot grill for 1-2 minutes each side or until crisp.