- 3 aubergines
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
- zest 1 lemon, juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp tahini paste
- 3 large or 5 small Middle Eastern flatbreads
- 100g pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 2 tbsp toasted pine nuts
- few mint leaves, to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Halve 1 of the aubergines, from stalk to bottom, then cut into long, thin slices. Brush with 1 tbsp of the oil, then barbecue or griddle in batches until soft and charred. Set aside. Meanwhile, put the remaining 2 aubergines directly on the barbecue, or under a hot grill, and cook, turning regularly, until the skin is blistered and blackened and the flesh is really soft. Leave to cool.
Halve the whole aubergines, scoop out the flesh into a food processor and discard the blackened skins. Add the garlic, lemon zest and juice, tahini and seasoning, then whizz until smooth. Chill in the fridge and remove 30 mins before serving.
Heat oven to 200C/180C fan/gas 6. Brush the flatbreads with the remaining oil, place on a baking tray and bake for 10 mins until crisp.
Spread the flatbreads with the aubergine purée, then top with the griddled aubergine slices, pomegranate seeds, pine nuts and mint leaves. Cut into slices before serving.