Categories: Lunch Recipes Sides Snacks
Top Tip: This will keep for 2-3 days in the fridge, in an airtight container.
Per serving (93g) Calories 69, Fat 5.2g, Saturates 0.8g, Sugars 1.8g, Salt 0.13g
Preheat the oven to 200°C (Gas Mark 6, 400°F).
Prick the aubergine with a knife and place in a roasting tin with a little olive oil. Roast for 30 -35 mins until cooked through, then set aside to cool.
When the aubergine is cool, scrape the flesh from the skin and set aside. Discard the skin.
Place the garlic, tahini, yoghurt, lemon and oil in the blender and blitz together.
Add the aubergine flesh, salt, pepper and parsley and pulse until a slightly chunky consistency is achieved – if you prefer a smooth consistency you can just blitz the aubergine with the other ingredients.
Top with pomegranate and mint and chill until ready to serve.
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