Baba ganoush with Arabic flatbread

Ingrédients

• 3 aubergines
• 2 garlic cloves
• 2 tbsp tahini
• juice of half a lemon
• olive oil
• pomegranate seeds
• salt and pepper

Préparation

1. 1

   1. Preheat the oven to 200°C.2. Place the aubergines on a baking tray and drizzle with a little olive oil. Roast for about 1 hour until soft, turning them halfway through. Remove from the oven and leave to cool, then peel off the skins.3. Pound and grind the garlic with a pinch of salt in a mortar until smooth. Stir in the tahini and lemon juice.4. Finely chop the aubergine and transfer to a bowl. Stir the tahini mixture through the aubergine and season with salt and pepper. Drizzle with olive oil, scatter over a handful of pomegranate seeds, cover the baba ganoush with cling film and refrigerate for 1 hour before serving. Then the dipping can begin — enjoy!