BABA GANOUSH

INGREDIENTS (Serves 4)

◆ 3 medium aubergines, halved lengthways

◆ 60ml olive oil

◆ 1 garlic clove, chopped

◆ ½tsp chilli powder

◆ ½tsp ground coriander

◆ 2tbsp tahini paste

◆ Juice of a lemon

◆ 2tbsp pomegranate seeds

◆ Salt and freshly ground black

pepper

◆ Warm flatbreads, to serve

1 Preheat the oven to 180°C/160°Fan/Gas 4. Score the flesh of the aubergines in a criss-cross pattern. Drizzle with a little of the olive oil and place flesh side up on a baking sheet and bake for 40-45min, until soft. Leave to cool.

2 Scrape the flesh from the aubergine and place in a food processor with the garlic, chilli, coriander, tahini, lemon juice and 2tbsp olive oil. Process to a textured thick dip. Season to taste.

3 Transfer to a bowl, drizzle with the remaining oil. Scatter over the pomegranate seeds and ser ve with warm flatbreads.