Burnt Aubergine with Tahini

This dip is one of the tastiest things I have come across in awhile. I first made it not long ago when I had friends round for a middle eastern feast. I tried to make a few different dishes that would all go together, as well as being utterly tempting.

I found this recipe in one of Ottolenghi's cookbooks and it struck me because of the beautiful pink of the pomegranate seeds that get scattered on top at the very end. It went down so well, and everyone loved it! I have since made it a few times...
It works great as a snack with some vegetables, however it also makes a great accompaniment to lamb dishes (I made it with lamb koftes) as well as being spread on a nice bit of toast!

This recipe makes enough for about 4 people having it as a side dish, or just one really greedy person!

You will need:
1 large aubergine
70g tahini paste (about 5 tbsp)
60ml water (4 tbsp)
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
seeds from 1/2 large pomegranate
a little olive oil to finish
salt and black pepper

First you have to burn the aubergine to give it the signature smoky flavour. To do this the easy way simply do it on an open flame hob, placing the aubergine on the flame and turning it now to burn it all over. It may split in some areas but this is fine, keep going until the whole aubergine is soft. This can take about 10-15 minutes. If you don't have an open flame, you can do it under the grill for about 50 minutes, turning it occasionally.

Once burnt, leave it aside to cool until you can handle it. Once cool enough, carefully scoop out the flesh, leaving the burnt skin to one side, and place the flesh into a colander and allow to drain for about 15 minutes.

After, chop up the aubergine roughly and place into a bowl with the tahini, water, pomegranate molasses, lemon juice, and garlic. Whisk this altogether and season with salt and pepper. Taste and adjust the flavours, there should be a perfect balance of smoky, sweet and salty! Add more pomegranate molasses or lemon juice if desired. Finely add the chopped parsley and mix altogether. Transfer to a dish or bowl to serve and top with the pomegranate seeds and a drizzle of olive oil.

This keeps quite well in the fridge for a few days, however you probably will finish it in one go...