- 1 aubergine
- 25g tahini
- 25g yoghurt
- ¼ lemon juice
- Olive oil
- Roast the aubergine over an open flame or directly on hot coals until blackened all over and soft in the centre. Remove from heat and leave until cool enough to handle.
- Scrape away the blackened skin and discard. Chop up the smoky aubergine flesh to a pulp and place in a Pyrex glass bowl. Mix with tahini, yoghurt, lemon juice and salt to taste.
- Serve in Pyrex glass ramekins. Dress with good olive oil, pomegranate and parsley.
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