1 tsp cumin seeds
1 garlic clove, sliced or crushed
3 tbsp olive oil
1 aubergine, sliced into rounds about 1 cm thick
salt and ground black pepper
Taken from the Comptoir Libanais Express cookbook.
Heat the grill to its highest setting. Scatter the cumin seeds into a frying pan and toast for a minute or two until fragrant.
Scrape into a bowl and stir in the garlic and olive oil. Season well.
Using a sharp knife, mark a criss-cross in the middle of the aubergine rounds on each side.
Brush the spiced oil over the face of the rounds and grill under the hot grill until golden on each side.