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.
Prep Time: 10 minutes
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
2 Tbsp pomegranate molasses
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