Sabrina Ghayour’s Smoked Aubergine Dip with Garlic, Yogurt, Pomegranate & Parsley

Place whole aubergines onto BBQ and blister on both sides until they collapse. Allow to cool, scoop out flesh, drain in a sieve and add into a mixing bowl. Add the garlic, herbs, pomegranate seeds, yogurt and a generous amount of pepper and Maldon salt and mix very well. Decant onto a large platter and spread to edges. Sprinkle with remaining pomegranate seeds, herbs, a drizzle of olive oil and the pomegranate molasses and serve with warm flatbread.