You now have two options, cooking on a open flame for smokiness, which is my preference. However, if you don't have that option then baking in the oven is absolutely fine.
Put the hob on a medium flame and place the aubergine on it. Turn every couple of minutes until all skins are black and charred with the aubergine nice and soft. Don't be put off by this different way of cooking. It's literally veg on a flame!
In the oven on a baking tray at 180C/80F for 25 minutes, turning every 8-10 minutes. Same results, just not smoked.
Once done, place in a bowl of cold water so the aubergines cool down until you can handle (about 10 minutes). Give them a good squeezing to remove additional moisture. Remove the skins, cut in half length ways and with a spoon remove flesh and put on a chopping board. Spend about 5 minutes really chopping the aubergine as much as you can. I always chop instead of food processing as the texture you get when chopping is ideal, bit of rough with the smooth.
Place the salt and garlic in a pestle and mortar and grind into a paste.
Add the chopped up aubergine, garlic, tahini and lemon juice in a bowl and mix really well with a spoon. You are done. Test to see if you want to add a tad more of something, usually tahini or lemon depending on your preference. If you wan't to make the taste milder place a spoon of greek yoghurt in the mixture. Totally optional.
Place on a plate, spread with a spoon, sprinkle on the parsley, healthy helping of olive oil all over. Then apply the pomegranate molasses (just a little circle) over the top then sprinkle the walnuts. Always eat with a warm pitta!
Have a go, you will love it I promise.
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