The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black
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Heat oven to 190C/170C fan/gas 5. Split 6 pittas horizontally into two circles, then cut each into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush the pitta triangles with 3-5 tbsp olive oil, then sprinkle with 1 tbsp fennel seeds and a pinch of sea salt. Bake for 10-15 mins, until golden. Leave to cool on the tray.