BABAGANOUSH
SERVES 6-8 AS A STARTER
2 (850gtotal)eggplants
3 garliccloves,peeled
1 greenchilli,roughlychopped
1 cup(280g)Greekyoghurt
1 cup(280g)hulled tahini
2 tspcitricacid
Lemonjuice,totaste
2 cupslooselypacked flat-leaf parsley,
finelychopped
Seedsof1 pomegranate,toserve
Pomegranatemolassesand extra virgin
olive oil, to drizzle
Preheata lightlygreasedchargrillpanor
barbecuetohigh.Grilleggplants,turning
frequently,for18-20minutesuntilskinis
charredandfleshis cookedthrough.Place
in a largebowl,coverwithplasticwrap and
standuntilcoolenoughtohandle.
Meanwhile,placethegarlic,chilliand
2 tspsaltin a largemortarandpestle, and
poundtoa paste.Setaside.
Peeltheeggplants,discardingskin
andstems.Roughlychopeggplant
fleshandplacein a colandertodrainfor
6-8minutes.Returneggplanttoa large
cleanbowl,addthecrushed garlic mixture
andstirtocombine.
Placetheyoghurt,tahini,citricacid
and^1 / 4 cup(60ml)waterina separate
bowlandmixwell.Addtotheeggplant
mixtureandcombine.Addlemonjuice
andsalttotaste,thenaddchopped
parsleyandmixthoroughlytocombine.
Spreadbabaganoushontoa plate
orspoonintoa bowl.Scatterover
pomegranateseeds,anddrizzlewith
pomegranate molasses and olive oil
to serve.