Baba Ganoush

Method

1. Place the aubergines on a baking tray and grill for 35-45 minutes until charred, turning once halfway through. Then leave to cool.
2. Next trim the tops and remove the skins from the aubergines. Transfer the flesh to a sieve resting over a bowl, sprinkle with a pinch of salt and use a fork to mash the aubergine, pushing out as much water as possible.
3. Transfer the aubergine, tahini, lemon juice, 2 tbsp of olive oil, garlic and large pinches of salt and pepper to a bowl and combine with a fork.
4. Finish with a splash of olive oil, a small pinch of salt, the parsley and pomegranate seeds.