Smoky baba ganoush

Name: Smoky baba ganoush
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 Aubergines; 45 g Tahini; 1 Lemons, juiced; 0.1 Garlic, 1 clove, crushed; 1 g Ground cumin; 30 ml Olive oil, plus extra to drizzle; 3 g Salt; 1 g Smoked paprika, a pinch; 5 g Fresh parsley, chopped; 40 g Pomegranate seeds; 4 Pitta breads

Aubergines roasted until they collapse, then mashed with tahini, lemon and garlic into a smoky Lebanese dip. Great next to hummus with plenty of warm pitta.

Ingredients

3 Aubergines
45 g Tahini
1 Lemons, juiced
0.1 Garlic, 1 clove, crushed
1 g Ground cumin
30 ml Olive oil, plus extra to drizzle
3 g Salt
1 g Smoked paprika, a pinch
5 g Fresh parsley, chopped
40 g Pomegranate seeds
4 Pitta breads

Method

Heat the oven to 220°C (200°C fan). Prick the aubergines all over. If you have a gas hob, char them directly over the flame for a few minutes first, turning with tongs, for extra smokiness. Roast on a tray until completely soft and collapsed.
Leave the aubergines to cool a little, then split them open and scoop the flesh into a sieve. Let it drain so the dip is not watery.
Chop the flesh roughly, then stir in the tahini, lemon juice, garlic, cumin, olive oil and salt. Keep it a little chunky. Taste and add more lemon or salt if it needs it.
Warm the pitta in the toaster or oven and cut into strips.
Spoon into a bowl, drizzle with olive oil and scatter with smoked paprika, parsley and pomegranate seeds.