Baba ganoush dip
- 2 medium aubergines
- 3tbsp extra virgin olive oil
- 1 clove garlic, crushed
- 1tbsp lemon juice
- 1tbsp tahini
- 1tbsp mint, chopped
- 1tbsp parsley, chopped
- ½tsp ground cumin
- 1tbsp pomegranate seeds
- 4 flatbreads, toasted, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Prick the aubergines with a fork. Cook on a baking tray for 45 mins until the skins blister and the flesh is soft.
When cool, halve them lengthways and scoop out the flesh. Blitz for a few seconds with 2tbsp oil, the garlic, lemon, tahini, mint, parsley, cumin and black pepper to make a thick dip.
Transfer to a serving dish, drizzle over the remaining olive oil and scatter over the pomegranate seeds. Serve with the flatbreads.