INGREDIENTS:
(Serves 2)
1 x Aubergine-large 350g whole weight
1 x Garlic clove-peeled, & grated
½ x Lemon-zest & juice
15g x Olive oil
5g x Flat leaf parsley-finely chopped
5g x Mint-chopped
½ x Pomegranate- seeds only
Salt and pepper to taste
25g x Tahini paste or sweet smoked humous
10g x Fresh coriander- roughly chopped
METHOD:
1.
First, we need to Burn the aubergine-Prick them with a fork a few times. If you have gas-line
the rings with tin foil (leave room for the gas to come out) and place the aubergine directly
into the fire and turn every 5 mins with tongs for at least 15 mins until the skin is 100 %
burnt to hell, then place to one side NB make sure they do not catch fire. If you have electric
as we do today(shame). Place the aubergine on a tin foil lined tray and sit under the grill on
full power turn every 15 mins for an hour again until burnt, then place to one side to cool.
2.
Remove the burnt skin from the flash and discard.
3.
Pull the flesh into strips with your hands and place in a colander/sieve to drain for a
minimum of 30 mins.
4.
Then place the aubergine in a bowl add the garlic, lemon juice, oil, salt and pepper and mix
together. Add the parsley and mint.
5.
Then arrange in a bowl and add the chopped coriander, pomegranate, lemon zest and a
dollop of tahini or the humous on the top.