Aubergine Dip with Garlic and Pomegranate By Sabrina Ghayour

Instructions

At the barbecue

• Set your barbecue up for a direct high heat. Place whole aubergines onto barbecue and blister on both sides until they collapse.
• Remove from the barbecue and allow to cool completely.

In the kitchen

• Scoop out the flesh of the aubergine, drain in a sieve and put into a mixing bowl. Add the garlic, herbs, pomegranate seeds, yogurt and a generous amount of Maldon salt and pepper. Mix very well.
• Decant onto a large platter and spread to edges. Sprinkle with remaining pomegranate seeds, herbs, a drizzle of olive oil and the pomegranate molasses and serve with warm flatbread.

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