Babaganoush

Ingredients

• 1kg Aubergine criss crossed
• 2-3 cloves of garlic finely chopped
• 2 tablespoons of lemon juice
• 3 tablespoons of tahini
• 2 tablespoons extra-virgin olive oil
• 10-20g chopped fresh flat-leaf parsley
• ¾ teaspoon salt, to taste
• ¼ teaspoon ground cumin
• Pinch of smoked paprika
• Pomegranate molasses

Method

1. Pre heat oven to 190C
2. Criss-cross the aubergines, cover in olive oil, and put in the oven for 40 minutes.
3. Once cooked, drain of water using a colander and smush about with a fork until its pasty.
4. Mix in garlic, lemon juice, tahini, olive oil, parsley, salt, and cumin.
5. Garnish with paprika and pomegranate molasses (as much as you want).