Cumin-scented baba ghanoush
Prep time: 35 mins Cooking time: 12 mins
2 large aubergines 1 tbsp ground cumin 1 green pepper, deseeded and finely chopped 1 small onion, finely chopped 1 ripe tomato, finely chopped 2 garlic cloves, crushed small bunch of fresh parsley, finely chopped 1 lemon, juiced 2 tbsp pomegranate molasses 50g walnuts, roughly chopped
1 Place the aubergines directly over a naked gas flame and cook over a medium heat for 10–12 minutes, turning occasionally, so they are chargrilled evenly. The skin will blacken and start blistering and the aubergines will become soft. (Alternatively, you can bake the aubergines in the oven for 20 minutes at 200°C fan/gas mark 7, but the flavour won’t be quite the same.)
cooked, place the aubergines in a strong plastic bag and allow them to sweat for around 20 minutes, which will make them easier to peel.
and chop the aubergines, placing flesh into a sieve and discarding peel and any uncooked pieces. Place sieve over a bowl, and gently press down to remove as much liquid as possible. (Don’t be tempted to purée the aubergines.) Discard the liquid.
the aubergine flesh into a large bowl and, using a fork, combine with the cumin, pepper, onion, tomato, garlic, parsley and lemon juice. Season to taste. Drizzle with the pomegranate molasses, sprinkle with walnuts and serve.