Thoroughly wash the tomatoes, baigan, ochroes and peppers. Dry completely.

Roast each vegetable (including the onion and garlic) on an open flame until the skins are entirely charred. Remove from heat and set aside.

Slice the baigan and ochroes down the middle and carefully scoop out the flesh into a separate bowl. Peel the roasted onion and add it to the baigan and ochro mixture.

Peel the garlic, remove the stems from the peppers and smash together using a mortar and pestle. Add the shadon beni leaves and continue to grind the ingredients together.

Transfer the garlic/pepper/shadon beni mix to the bowl with the remaining roasted vegetables and mash together to form a paste.

Add lemon juice and salt, to taste.

In a small pan, heat the Cuisine Soyabean Oil to smoking point and carefully add to the vegetable paste.

Stir together and serve.