Roast the Aubergines: Place the aubergines directly over an open flame, on a grill, or under a broiler. Roast until the skin is charred and the flesh is soft, turning occasionally for even cooking. This imparts a smoky flavour, a hallmark of traditional Romanian aubergine dip.

Cool and Peel: Allow the aubergines to cool slightly. Peel off the charred skin, removing any burnt bits to prevent bitterness.

Drain Excess Liquid: Place the peeled aubergine flesh in a colander to drain excess moisture for about 10-15 minutes. This ensures a creamy yet firm consistency.

Mash the Aubergine: Transfer the drained aubergine to a bowl and mash until smooth.

Mix Ingredients: Add homemade better mayo, lemon juice, and salt to the mashed aubergine. For an extra layer of flavour, incorporate a pinch of onion powder. Mix thoroughly until well combined.

Chill and Serve: Refrigerate the dip for at least 30 minutes before serving to allow the flavours to meld. Serve chilled with fresh flatbreads.

Prepare the Bread: Soak the stale baguette slices in milk until softened. Squeeze out excess milk and crumble the bread. This keeps the meatballs moist and tender.

Combine Ingredients: In a large bowl, mix the pork mince, egg, mustard, shallot, garlic, grated ginger, crumbled bread, and chopped parsley. Season with salt and pepper.

Form Meatballs: Using your hands, shape the mixture into small, round meatballs, ensuring they are uniform in size for even cooking.

Serve: Once cooked, remove from heat and serve warm, accompanied by fresh flatbreads and aubergine dip.

Activate the Yeast: In a small bowl, combine warm water, sugar, and dried yeast. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.

Incorporate Wet Ingredients: Add the activated yeast mixture and your choice of lard, butter, or olive oil to the dry ingredients. Mix until a shaggy dough forms.

Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too dry, add a bit more warm water; if too sticky, sprinkle with additional flour.

First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Flatbreads: Punch down the risen dough and divide it into equal portions. Roll each portion into a ball, then flatten into discs approximately 1/4-inch thick.

Cook the Flatbreads: Heat a griddle or skillet over medium-high heat. Cook each flatbread for 2-3 minutes on each side until puffed and golden spots appear.

Serve: Keep the cooked flatbreads warm in a clean towel until ready to serve.