Burnt aubergine with pomegranate and tahini sauce

You can think of this as a deconstructed baba ganoush. To get the maximum flavour from the aubergines it’s best to char them over an open flame on the hob or on a charcoal barbecue. Serves 4 as a mezze

INGREDIENTS:

2 aubergines, charred over an open flame and peeled salt and pepper, to taste juice of ½ lemon

4 tbsp extra virgin olive oil, plus an extra drizzle to garnish

For the garnish

4 tbsp white tahini sauce (see top right)

4 tbsp pomegranate seeds Handful chopped fresh coriander

METHOD:

● Arrange the whole burnt aubergines on a serving plate, then season to taste with salt and pepper and dress with the lemon juice and olive oil.

● Drizzle the white tahini sauce on top, sprinkle with the pomegranate seeds and the chopped coriander and drizzle with a little more olive oil. You can keep the peeled aubergines in an airtight container in the fridge for up to 2–3 days and then, when you want to serve, simply heat them up and add your garnishes.