Smoky eggplant dip with charred bread

1.Heat a barbecue to high heat. Grill eggplant, turning occasionally, until blackened all over and tender (6-8 minutes). Cool, then peel, coarsely chop and place in a sieve to drain (8-10 minutes). Transfer eggplant to a bowl along with remaining ingredients, season to taste and combine well. Smoky eggplant will keep refrigerated in an airtight container for 5 days. Serve drizzled with olive oil and sprinkled with parsley.

2.For flatbread, combine flour, yeast and 1 tsp salt in an electric mixer fitted with a dough hook. Combine yoghurt and 200ml warm water in a jug, then, with motor running, add to flour mixture and knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and leave until doubled in size (40-45 minutes). Heat a barbecue to medium-high heat. Divide dough into 8 even balls and roll out on a lightly floured surface to 5mm-thick rounds. Drizzle with a little oil and grill in batches, turning occasionally, until charred and cooked through (4-5 minutes). Serve with smoky eggplant dip.