Stud your luxe Middle Eastern dip with pomegranate ‘jewels’
(4 votes)
Cook: 40 Mins
Serves: 8
Price: 72p per serving
Nutritional Information
Each 160g serving contains
Energy
301kj
72kcal
301kj
72kcal
4%
Fat
4.3g
4.3g
Med
6%
6%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
0.02g
0.02g
Low
1%
1%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
188kj/45kcal
Typical energy values per 100g:
188kj/45kcal
Ingredients
3 large aubergines, pricked with a fork
1 clove garlic, crushed
2tbsp tahini
1tsp ground cumin
1tbsp extra virgin olive oil
1tbsp chopped parsley
1tbsp pomegranate seeds
Flatbreads, to serve
Method
1
Heat the barbecue or a griddle to high. Grill the aubergine for 15-20 mins until the skin is charred and blackened and the flesh is soft. Remove from the heat and set aside to cool slightly.
2
When the aubergines are cold enough to handle, cut in half and scoop out the flesh. Put the flesh in a sieve and gently push to squeeze out any excess liquid. Transfer to a bowl along with the garlic, tahini, cumin and oil. Mash together with a fork until you have a coarse paste.
3
Transfer to a serving bowl, scatter over the parsley and pomegranate seeds and serve at room temperature with toasted flatbreads.