Ingredients
- 3 piece Aubergine (Eggplant) (whole)
- 2 tbsp Olive oil (plus extra to drizzle)
- 2 clove Garlic (crushed)
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp Tahini
- 15 g Parsley (chopped, to garnish)
- 0.5 tsp paprika (to sprinkle)
- 30 g pomegranate seeds (to garnish)
Instructions
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Heat oven to 200C. Place whole aubergines on a baking tray and roast until skins are charred and flesh is soft, about 40 minutes.
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Cool slightly, then scoop out the aubergine flesh into a bowl.
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Mash aubergine with garlic, lemon juice, tahini, and olive oil until smooth and creamy.
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Season to taste. Transfer to a serving dish and drizzle with olive oil.
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Garnish with parsley, paprika, and pomegranate seeds before serving.
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