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Pre-heat the oven to 200c fan and prick the aubergine a few times with a knife. Roast for about 1 hour until soft and squidgy. Peel them and pop the flesh into a sieve over a bowl to drain off the excess moisture.
Meanwhile, heat the oil in a pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant. Tip in the tomatoes, tomato puree, cumin, paprika, chilli flakes and a good pinch of salt and pepper. Add 100ml of water, mix well and bring to the boil. Reduce the heat to low and cook for 10-12 minutes, stirring occasionally, or until the tomatoes have broken down.
Now get the drained aubergines and finely chopped them into a pulp. I season them with a little salt and pepper and then add them to the tomatoes. Add the lemon and most of the coriander. Stir together and transfer to a serving dish. Top with the remaining coriander and all the garnishes, and then dive in.