Preheat your BBQ to super hot. Pierce the aubergines all over and get them straight onto the grill to char and burn. Cook them for 13-15 mins, turning now and then, until completely burnt and collapsing.

Remove the burnt skins from the aubergines and start chopping the flesh on your board. Pour over the tahini and season with salt, keep chopping and chopping until you have a really smooth, spreadable consistency. Mix in a little olive oil with your knife and season with salt and lots of black pepper. Transfer to a plate.

Grab a metal sieve and tip in the tomatoes. Drizzle in a tiny bit of olive oil and season with salt. Stick the sieve over the coals of your BBQ and grill the tomatoes until super charred and gnarly. They’ll pop and burst as they cook, just keep shaking the sieve and keep things moving. Once cooked, tip them into a bowl with finely chopped parsley, chopped mint, molasses and a finely diced red onion. Add lemon juice, salt and pepper and set aside.

Mix the yoghurt and flour with a big pinch of salt in a bowl. Work into a shaggy dough, then tip out onto a work surface and knead until smooth. Turn the bowl over and cover the dough for 10 mins. Split the flatbread dough into 4 and roll each ball out into a rough circle.

Your BBQ should be hitting a medium heat now. Brush each flatbread with a little olive oil. Carefully lay the first flatbread onto the grill and cook for 1-2 mins each side. The flatbread should be nicely golden, a tiny bit charred and puff a little. Add more oil if you want a more golden, crispy bread. Keep the cooked flatbread in a clean kitchen towel while you grill the others.

Serve the chopped aubergine dip, topped with the smoky tomatoes with warm flatbreads.