Melanzani Cream on Spelt Buckwheat Bread

Preheat the oven to 180 °C. Cover a baking tray with baking paper.

Cut the melanzani in half lengthwise and cut the flesh into a diamond shape, making sure not to damage the skin.

Peel and finely slice garlic. Press between the diamonds in the melanzani flesh.

Place melanzani on baking sheet, pour olive oil over and salt well. Place in oven for 45-50 minutes.

Scrape out the flesh and place in a tall cup. Add lemon zest, lemon juice, cumin, salt and pepper and puree until fine. Stir in sesame seeds.

Fry bread slices in a pan with a little olive oil until crisp.

Spread melanzani cream on top. Sprinkle with green onion and coriander leaves.

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