4 as part of a meze or 8 as a dip with crudities
Less than 30 minutes
2 aubergines (about 700g)
Juice of 1½ lemons
1 tablespoon Greek style yogurt (optional)
2 cloves garlic
2 tablespoon olive oil
¼ teaspoon black pepper
½ teaspoon flaked sea salt
1 tablespoon pomegranate seeds
1 tablespoon flat leaf parsley, leaves picked
Prick the Aubergines a couple of times with a sharp knife to stop them exploding during cooking. Blacken the aubergines over a barbeque, or gas hob, turning regularly until completely charred. Rest for 15 minutes.
When cooler enough to handle, slit the aubergines lengthways and scoop out the flesh, making sure not to leave any of the smoky goodness close to the skins. Discard the skins.
In a mixing bowl, add the tahini, lemon juice, yogurt and finely crushed garlic. Mash the aubergines gently with a fork until you have a chunky texture, and then stir into the tahini mixture. Season to taste.
Arrange on a serving plate, sprinkle with chopped flat leaf parsley, pomegranate seeds and finish with good quality extra virgin oil.
Serve with plenty of warm flatbread.
Recipe by James Walters, self-taught chef and founder of Arabica.