Persian aubergines

Persian aubergines

An exotic dip that is best made a day in advance to allow the flavours to fully develop and really get to know one another. Delicious with Lavash flat bread or toasted pittas.

Serves 4 as a starter

Ingredients

2 medium aubergines from Turnips

1 onion

2 cloves garlic

Olive oil from D’Issa

½ teaspoon of cinnamon from Spice Mountain

2 tablespoons of chopped fresh mint

1 large pomegranate from Jock Stark

Freshly ground salt and pepper

Preparation Method

Preheat the oven to 180˚C and roast the aubergines for about 20 minutes, turning frequently until their skins are charred all over.

Meanwhile finely chop the onion and garlic and fry in a small amount of olive oil until the onions are translucent. Stir in the cinnamon and cook for a couple of minutes.

Scoop the flesh from the cooked aubergines, roughly chop it and add to the pan along with the seeds and juice from the pomegranate. Cook for a further few minutes, season then add the chopped mint and remove from the heat.

Serve at room temperature topped with Greek yogurt, more freshly chopped mint and pomegranate seeds.