Easy Baba Ghanoush

INGREDIENTS

• 2 large aubergines

• 3 tablespoons tahini

• ½ – 1 lemon

• 1/2 clove garlic  - No more!

• Sea salt and pepper to taste

• Olive oil to drizzle

• 1 pomegranate or small pack of seeds

METHOD

1. Pierce the skins of aubergines with a fork then place onto a lined baking tray.

2. Roast in a hot 200°C oven until the skin blackens, aubergine has collapsed slightly and the flesh is lovely and soft.

3. Remove from the oven and place the aubergines into a colander to allow excess juices from the aubergines to run out and cool.

4. Scoop the inside flesh from the aubergines – you should have about 500 g of flesh.

5. Combine into a high speed blender or food processor along with tahini, lemon juice and just a hint of garlic.

6. Season generously with salt and pepper.

7. Taste and adjust to your liking, adding more lemon if needed.

8. Spoon into a serving bowl and drizzle with extra virgin olive oil.

9. Garnish with pomegranate Seeds.