- Preheat the oven to 180 fan. Chuck the aubergines onto a roasting tray., flesh side up. Drizzle 2 tbsp of oil over the flesh and season with salt. Roast 35-40 minutes until charred and tender.
- Once slightly cooled, peel and discard the skin of the aubergines. Finely chop the flesh and mush it with the side of a knife so it’s nice and creamy.
- Chuck the aubergine into a serving dish and add the garlic, lemon, tahini and salt. mix well. I tend to add 1-2 tbsp of water at this point to help it go super creamy.
- Top with the remaining oil, mint and pomegranate seeds. Grab a pitta and dive in.
Serves 4 as a meze
2 aubergines, cut in half lengthways
4 tbsp olive oil
1 clove garlic, grated
The juice of a lemon
A small handful of tourn mint leaves
20g pomegranate seeds