Step by step

1. Preheat the oven to 220°C. Slice the aubergine in half lengthwise, drizzle each half with olive oil, and use your hands to evenly coat them with the oil. Place the aubergine halves, cut side down, on a baking sheet and roast in the oven for 30-35 minutes, or until skin is collapsing.

2. Remove the aubergines from the oven and, once slightly cooled, set a fine mesh strainer over a bowl and scoop out the insides into the strainer. Allow the aubergine flesh to rest for 10 minutes, pressing once or twice while resting.

3. Add the aubergine and all other ingredients into your blender. Turn to speed 3 and blend for 20 seconds, or until mixture is smooth. Top with a drizzle of olive oil, a sprinkle of smoked paprika, and lemon zest.

4. To make the naan, combine warm water, yeast, and honey in a large bowl, and gently whisk. Let sit for five minutes, or until foamy.

5. Add the flour, olive oil, yogurt, milk, salt, minced garlic, anise seed and flour into your mixer bowl, then pour in the yeast mixture. Using the dough hook attachment, turn mixer to speed 2 for 30 seconds, then increase to speed 6 and knead for 3-4 minutes, or until dough is smooth and bouncy.

6. Remove dough from mixer, form a ball, and place the dough into a lightly greased medium sized bowl. Cover with cling film and let rise in a warm place until doubled in size.

7. Once dough is ready, cut into six pieces. On a floured surface, roll out each piece to ½cm thick so that it will fit into your cast iron frying pan.

8. Melt the butter in a small bowl, mix in 1 tablespoon of minced parsley and have it ready next to your hob, with a pastry brush.

9. Heat the frying pan until it smokes, and cook each naan in the dry pan for 2-3 minutes, or until bubbly and golden brown. Flip over and cook for another 2-3 minutes. Just before removing the naan from the pan, brush the top side with the melted butter sauce, then remove from pan and generously brush the other side before setting aside. Serve warm with Baba Ganoush.