- 3 aubergines
- 1 tbsp light tahini
- 3 garlic cloves
- 1 lemon
- 1 tsp sumac
- 1/2 tsp red chilli flakes
- Olive oil
- Salt
- Borage, parsley, pomegranate seeds to garnish
1. Begin by roasting the aubergines. This is best done over a barbecue, however can also be done in your oven. Preheat the oven to 220°C. Cover each aubergine with tin foil and before completely encasing, add a whole garlic clove (unpeeled) to the package, a drizzle of olive oil and a sprinkle of salt. Cover over and place in the hot oven for 30-40 minutes until tender.(Same process if barbecuing, just keep turning on the hot coals);
2. Remove from the oven or barbecue and unwrap each aubergine placing in an ANTA bowl to cool. Once cooled drain off the liquid and keep this aside. Remove the skin and stem of each one and discard;
3. In a bowl, combine the aubergine, tahini, lemon juice, salt, sumac and chilli flakes. Mix together well. At this stage, you can add the extra juices if you think the mixture needs it;
4. Place in the fridge for 30 minutes until chilled. Remove from the fridge and drizzle with plenty olive oil, garnish with the pomegranate seeds, chopped parsley, borage flowers and serve.