Smoky aubergine and pomegranate dip
Prep time: 20 mins
Recipe photograph by Lauren Mclean
Prep time: 20 mins
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Nutritional information (per serving)
- 2 medium aubergines
- 1 tbsp extra-virgin olive oil, plus extra for greasing
- 4 garlic cloves
- 1 x 170g pot Greek yogurt
- 2 tbsp tahini paste
- 2 tbsp lemon juice
- ½ tbsp pomegranate molasses, plus extra to serve (optional)
- a few pomegranate seeds from 1 x 100g pack, to serve
Step by step
Make up to 2 days ahead; cover and chill. Remove from the fridge 2 hours before serving, to allow it to come back to room temperature.
- Preheat the grill to high. Cut the aubergines in half lengthways and lay cut-side down on an oiled baking tray. Prick a few times with a fork. Wrap the garlic cloves in a piece of foil to make a parcel and place on the tray next to the aubergines. Place directly under the grill for 10-12 minutes until the skins are blackened. Turn the aubergines over using a palette knife, and return to the grill for 10-15 minutes until very tender all the way through.
- Scoop the aubergine flesh into a sieve over a bowl, discarding most of the burnt skin but any little charred bits will add to the smoky flavour. Set aside to drain for about 10 minutes, then discard the liquid.
Open the foil parcel and leave the garlic cloves to cool slightly before squeezing their flesh into a large bowl. Add the yogurt, tahini, lemon juice and the pomegranate molasses, if using, with a generous pinch of salt and some freshly ground black pepper. Roughly chop the aubergine and add to the bowl. Mix well; check the seasoning.TipPomegranate molasses is a sweet and sour dressing used to add a fruity tang to Middle Eastern dishes.
Transfer to a dish, drizzle with pomegranate molasses, if using; sprinkle with pomegranate seeds.
Serve with our homemade pitta crisps - click here for the recipe.