SMOKY AUBERGINE AND PEPPER DIP
Prep time 20 mins Cooking time 40 mins Makes 500ml
2 large aubergines 1 large red pepper 2 garlic cloves, coarsely chopped 1/2 tsp cumin 1/2 tsp paprika 2 tbsp lemon juice 2 tbsp tahini 50g walnuts, toasted and chopped 4 tbsp Italian parsley, chopped Pomegranate, to garnish
Roast the whole aubergines and red pepper over an open flame until the skins begin to char and the flesh is tender. Allow to cool. Halve the aubergines and scoop out the flesh, and peel the pepper and remove the seeds. Mash the aubergine flesh, pepper and remaining ingredients together. Season with salt and pepper. Garnish with pomegranate and serve immediately. If planning to serve later, cover the dip with a layer of olive oil to prevent discolouration.