Ingredients

Step by step

1. Preheat the grill to high. Cut the aubergines in half lengthways and lay cut-side down on an oiled baking tray. Prick a few times with a fork. Wrap the garlic cloves in a piece of foil to make a parcel and place on the tray next to the aubergines. Place directly under the grill for 10-12 minutes until the skins are blackened. Turn the aubergines over using a palette knife, and return to the grill for 10-15 minutes until very tender all the way through.
2. Scoop the aubergine flesh into a sieve over a bowl, discarding most of the burnt skin but any little charred bits will add to the smoky flavour. Set aside to drain for about 10 minutes, then discard the liquid.
3. Open the foil parcel and leave the garlic cloves to cool slightly before squeezing their flesh into a large bowl. Add the yogurt, tahini, lemon juice and the pomegranate molasses, if using, with a generous pinch of salt and some freshly ground black pepper. Roughly chop the aubergine and add to the bowl. Mix well; check the seasoning.
   Tip

   Pomegranate molasses is a sweet and sour dressing used to add a fruity tang to Middle Eastern dishes.
4. Transfer to a dish, drizzle with pomegranate molasses, if using; sprinkle with pomegranate seeds.
   
   Serve with our homemade pitta crisps - click here for the recipe.