Middle Eastern Aubergine and Pomegranate Flat Breads
Serves: 6
Preparation: 10 minutes
Cooking Time: 10 minutes
A spherical fruit, with a deep red and tough outer skin. Sweet edible gelatinous seeds, with a bitter flesh.
Ingredients
- 3 aubergine
- 2 tbsp olive oil
- 2 garlic cloves, crushed and chopped
- Zest and juice of a small lemon
- 2 tbsp tahini (sesame seed paste)
- 3 large flatbreads
- 100g pomegranate seeds
- 2 tbsp pine nuts, toasted
- handful of mint leaves
Method
- Slice 1 of the aubergines long ways in half, and then into thin slices, keeping them elongated. Coat with olive oil and season, and then griddle until softened.
- Place the other 2 whole aubergines under a hot grill, and turn regularly until the skin is blistered and the flesh tenderizes.
- Halve the blackened aubergines. Take off the skins and blitz them in a food processor along with the garlic, lemon juice/zest, tahini and salt and pepper. The paste should be smooth.
- Brush the flat breads with olive oil, and place on a baking tray in the oven for 10 minutes at 200C/180C fan. They're done when they've crisped up.
- Spread the flat breads with the aubergine puree, and top with the sliced aubergine, pomegranate, pine nuts and mint leaves.
- Slice into smaller pieces, to a more 'meze' finger food size.
