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
2 medium aubergines from Turnips
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
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.