- 2 firm aubergines
- 2 medium sized garlic cloves crushed to a paste
- 50g tahini paste
- Juice from a medium sized lemon (about 2 tbspn)
- 2g salt
- Fresh pomegranate seeds
- Pomegranate molasses
Pierce the aubergine skins and place under the grill on high setting on a foil lined oven tray.
Turn the aubergines when burnt and blistered and repeat the process until fully burnt and cooked through.
When cool enough to handle, remove skins and rough chop the flesh and place in a bowl with garlic, tahini, lemon juice and salt.
Sprinkle with pomegranate seeds and a drizzle of pomegranate molasses.