blackened aubergine (Eggplant) dip

Dissimilar from baba ganoush with tahini, this aubergine dip gains glory from smokey grilling and tart pomegranate syrup. Yoghurt, a bit of the blackened skin and spices are blended with the smoky flesh for an unforgettable dip.

Smokey Aubergine dip

serves 4 as a starter

5 fat aubergines

juice of 1 lemon

3 tbsps pomegranate molasses

1 clove garlic smashed to a paste with salt

1 tsp each Turkish chili flakes (Aleppo or Pul Biber), ground cumin and ground coriander

4 tbsps Greek yogurt

1 tsp salt

To serve: fresh pomegranate seeds, extra chili flakes and herbs

1.  Piece the aubergines all over with a knife.  Place under the grill or cook on a bbq until extremely charred.  They will look practically cremated.  Slice open and scrape out the flesh.  Save one or two pieces of the charred skin and add to the flesh.  Let sit in a colander to drain off any juice. 

2. Place in a food processor with all other ingredients. Pulse until blended.  Serve with pomegranate seeds sprinkled over.  Eat with warm Middle Eastern flatbread.

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