1. Grease aubergine lightly. Microwave or grill till soft.

2. Even charring over a flame can be done.

3. Peel skin, mash with garlic, salt, chilli, mint, by hand or in a small mixie.

4. Add oil, pepper, peanuts, lemon juice, half coriander, half sesame seeds.

5. Mix well, transfer to an oven proof bowl.

6. Sprinkle remaining sesame seeds over it.

7. Grill in a hot oven, till almost sizzling.

8. Garnish with remaining coriander.

9. Serve with finger of hot toast.

10. Can be sieved as a dip for vegetable crudites too.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 2 days