Baba Ganoush with Warm Pita and Pomegranate

Ingredients

• 3 large aubergines
• 3 tbsp tahini
• 2 cloves garlic, crushed
• 1 lemon, juiced
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/3 cup pomegranate seeds
• 2 tbsp fresh parsley, chopped
• 4 pita breads
• salt to taste

Method

1. Preheat the oven to 220°C.
2. Pierce the aubergines several times and roast for 35 to 40 minutes until completely soft and charred.
3. Cool slightly, split open and scoop out the flesh.
4. Allow excess liquid to drain.
5. Mash or blend the aubergine with the tahini, garlic, lemon juice, olive oil and cumin.
6. Season with salt.
7. Spoon into a serving bowl and drizzle with a little extra olive oil.
8. Scatter over pomegranate seeds and parsley.
9. Warm the pita breads, cut into wedges and serve alongside.