Roasted aubergine dip

What you'll need

Ingredients

• 3 large aubergines
• 2 onions, thinly sliced
• 2 garlic cloves, grated
• 150 g thick yogurt
• 2 tbsp dried mint
• 40 g walnuts, toasted
• Pomegranate seeds and flatbread, to serve
• Olive oil, salt and black pepper

Take your time

Method

1. 01

   Roast the aubergines at 230°C until collapsed and deeply charred, about 35 minutes.

2. 02

   Cook the onions slowly in olive oil until deeply golden. Reserve a spoonful for serving.

3. 03

   Scoop the aubergine flesh into the pan, add garlic, salt and pepper, and cook until thick.

4. 04

   Warm the dried mint in a little oil for 30 seconds. Swirl yogurt through the aubergine.

5. 05

   Top with the reserved onions, mint oil, walnuts and pomegranate. Serve warm with flatbread.