Persian Style Aubergine Dip
Directions
- 1Preheat the oven to 180 fan.
- 2Rub the oil all over the aubergines and season the flesh side with salt.
- 3Place into a lined baking tray, flesh side down and roast 35-40 minutes or until tender.
- 4Remove at set to one side to cool.
- 5Meanwhile, heat the oil in a frying pan over a medium heat and add the onions.
- 6Season with plenty of salt and mix well.
- 7Cook, stirring occasionally, for 15-20 minutes or until lovely and caramelised.
- 8Add the garlic, mint and turmeric.
- 9Mix well and cook, stirring occasionally, for 1-2 minutes until fragrant.
- 10Once the aubergines have cooled, peel and discard the skin.
- 11Gently squeeze out any excess juices from the aubergine and finely chop until creamy.
- 12Add to a mixing bowl and add the yogurt and most of the onions.
- 13Mix well.
- 14Check the seasoning, adding salt to taste.
- 15Transfer to a serving dish.
- 16Top with the remaining onions, pomegranate seeds, walnuts and mint leaves.
- 17Grab your pittas and face plant into that.
Ingredients
- 2 aubergines, cut into half lengthways
- 2 tbsp olive oil
- 3 tbsp olive oil, plus extra for drizzling
- 2 onions, finely sliced
- 2 cloves garlic, crushed
- 1 tsp dried mint
- 0.5 tsp turmeric
- 100 g full fat yogurt
- Salt
- 30 g pomegranate seeds
- 20 g walnuts, roughly chopped
- 1 handful finely chopped mint leaves
Equipment
ovenlined baking trayfrying panmixing bowlserving dish
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