Smoky eggplant with chickpea salad and cumin chicken kebabs

1.Soak bamboo skewers. Preheat oven to 250°C (fanbake). Wash and dry eggplants and prick all over with a fine skewer to prevent them bursting during cooking. If you use gas for cooking, or a gas barbecue, place eggplants in the flames and cook for several minutes until blackened all over, turning with tongs. Then put eggplants on oven rack, placing a sheet of tinfoil underneath to catch any drips, and cook for about 20 minutes, or until very tender. Alternatively, cook in the oven for 45 minutes (using tinfoil as above), or until tender. Remove from oven and cool.

2.Cut eggplants in half, pour off excess liquid and scoop out all the pulp, discarding flecks of blackened skin as these will impart a burnt flavour. Chop pulp finely, pouring off excess liquid again, then transfer to a bowl.

3.Crush garlic to a paste with a little sea salt then add to pulp along with an additional 1 teaspoon sea salt and tahini paste. Beat to a smooth purée with a wooden spoon, then blend in 1 tablespoon lemon juice, taste and adjust flavour. Cover and refrigerate until needed (can be made 1-2 days ahead).

4.Toss chicken pieces in a bowl with lemon zest and remaining juice, ground cumin, a few pinches of sea salt and 1 tablespoon olive oil. Spear onto bamboo skewers. Grill on a barbecue hotplate, or over the grill until golden and just cooked through (alternatively, fry in a ridged grill pan).

5.Mix chickpeas in a bowl with 1 tablespoon extra virgin olive oil, a few pinches of sea salt, plenty of freshly ground black pepper and the parsley and mint leaves.

6.Lightly brush flatbreads with oil and bake for 2-3 minutes in an oven preheated to 180°C (fanbake), until lightly golden. Put one or two flatbreads on each plate, smash them a little then put on a mound of eggplant purée and top with a spoonful of chickpea salad and the grilled chicken. Dust with paprika and serve with lemon wedges on the side.