Smoky Aubergine Dip
Aubergines blackened right over the flame until they collapse, then mashed with tahini, lemon and garlic. The smokiness is everything, so do not be timid with the char.
- Vegetarian
- Contains sesame
Method
Prick the aubergines all over with a fork. Place directly over a gas flame, or on a hot grill or barbecue, turning every few minutes for 15–20 minutes until the skin is blackened and the flesh completely collapsed. (No flame? Roast at 230°C/210°C fan for 40 minutes, then char under a hot grill.)
Transfer to a bowl, cover with a plate and leave for 10 minutes so they steam and soften.
Slit open and scoop out the soft flesh, discarding the skin and any large seed clusters. Drain in a sieve for 5 minutes, pressing gently.
Beat the flesh with a fork, then stir in the tahini, lemon juice, garlic, yoghurt, olive oil and salt until creamy with some texture.
Spoon into a shallow bowl, make a well in the centre and fill with olive oil. Scatter with pomegranate seeds, parsley and sumac.
Serving ideas
Serve with warm flatbread and raw vegetables, or spoon beneath roasted lamb or grilled halloumi.
•Variations
Make it yours
Make it vegan
Skip the yoghurt and use a splash more olive oil.
Smoky heat
Add ½ tsp smoked paprika or a pinch of chilli flakes.
Nutty
Top with toasted walnuts and a drizzle of pomegranate molasses.
