Smoky Aubergine Salad with Pomegranate

A smoky, rustic, super creamy aubergine dip/salad, loaded with flavour from tahini, Middle Eastern spices, garlic and a splash of lemon juice. Vegan, gluten free, dairy free and delicious!

Ingredients- yields 4 servings

    • 2 medium aubergines (about 1 3/4 lb. total)
    • 1/3 cup tahini
    • 1 small garlic clove, pressed
    • ½ medium chopped red and green pepper (optional for extra crunch)
    • Handful of chopped parsley (optional)
    • 1/4 cup fresh lemon juice
    • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
    • Sea salt
    • Pomegranate seeds (for serving)

Method

  1. Preheat your oven grill to full
  2. Cut aubergines length-ways in half and place on baking tray covered with baking parchment or grease proof paper.
  3. Put under grill for 30-60 mins until skins are hard and black.
  4. Remove from oven and let them cool.
  5. Scoop flesh out from skins with a spoon, and discard skins.
  6. Chop flesh and add all remaining ingredients.
  7. For best results make several hours or day in advance to let the flavours develop.