Summer 2021

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

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Serving: 4-6

Prep Time: 10 minutes

Aubergine dip


3 Aubergines

150g Greek yoghurt

100g Pomegranate seeds, save some for garnish

Half small pack of flat leaf parsley, roughly chopped

Half small pack of fresh mint, leaves picked, rolled and thinly sliced into ribbons

2 Garlic cloves minced

Maldon salt and pepper

Olive oil

2 Tbsp pomegranate molasses


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.

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