Smoky baba ganoush
- 3 large aubergines, pricked with a fork
- 1 clove garlic, crushed
- 2tbsp tahini
- 1tsp ground cumin
- 1tbsp extra virgin olive oil
- 1tbsp chopped parsley
- 1tbsp pomegranate seeds
- Flatbreads, to serve
Heat the barbecue or a griddle to high. Grill the aubergine for 15-20 mins until the skin is charred and blackened and the flesh is soft. Remove from the heat and set aside to cool slightly.
When the aubergines are cold enough to handle, cut in half and scoop out the flesh. Put the flesh in a sieve and gently push to squeeze out any excess liquid. Transfer to a bowl along with the garlic, tahini, cumin and oil. Mash together with a fork until you have a coarse paste.
Transfer to a serving bowl, scatter over the parsley and pomegranate seeds and serve at room temperature with toasted flatbreads.