| 2 Medium Aubergines | |
| 1 Garlic Clovew | |
| 1 tbsp Tahini | |
| 6 Mint Sprigs — Leaves finely chopped | |
| 1-2 Lemons — Juice | |
| **To Garnish** | |
| Seeds from 1/2 Pomegranate | |
| 2 Mint Sprigs — Leaves Shredded |
| 1. | Turn on two rings of your gas hob. Place an aubergine directly over each ring, turning regularly until the flesh is soft and the skin is charred all over. Leave to cool. |
| 2. | Slice the aubergines in half and scoop out the flesh with a spoon. Put the flesh into a food processor and blend until as smooth as possible. |
| 3. | Add the garlic, tahini, mint leaves and the juice of 1 lemon and season with salt and pepper. Blend again and taste to check the seasoning, adding more lemon juice if needed. |
| 4. | Serve the baba ganoush in a bowl with the pomegranate seeds and shredded mint leaves sprinkled over the top. |