Boil the jackfruit seeds until tender, with salt. Drain. If you have not removed the white, papery seed-coats prior to cooking, then be sure to remove them after the seeds are cooked. Place the seeds in the jar of a blender or food processor.

Fire roast the eggplants by sticking a knife or metal skewer into their tops and placing over an open flame. If you have a “roti grill,” you can use that, too—it is a little easier. But if you’re working just with an open burner, just make sure you keep a close eye and turn the eggplants every few minutes or so. They cook very fast, and char very easily. Test them with the same knife used to skewer: when they are very soft and the knife goes in without any resistance, they’re done.

Once the eggplants are all well-charred on all sides and very soft, transfer to a plate to cool and then peel. Be sure to remove all the charred skin, as that is carcinogenic.

Cut the eggplants roughly and add them to the blender jar, then add the garlic cloves, tahini, salt, paprika or chilli powder, and lemon juice.

Don’t add water yet—pulse a few times and see how it goes. If the blades get stuck, add just enough water to get them going, though the moisture

If you’ve not dry roasted the cumin, do it now. Transfer to a mortar and crush roughly with a pestle until ground but not too powdery. Add to the baba ganoush and pulse to combine.

Adjust salt and spices.

Transfer to a serving dish and mix in half the olive oil. Use a spoon to create swirls, and drizzle the remaining half of the olive oil on top.

Serve warm with assorted roasted vegetables: cauliflower, carrots, beans all work really well.