Friday - - Good Food -

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.

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