Name: Aubergine & pomegranate flatbreads
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 aubergines -; 2 tbsp olive oil -; 2 garlic cloves , crushed -; zest 1 lemon , juice ½ lemon -; 2 tbsp tahini paste -; 3 large or 5 small Middle Eastern flatbreads -; 100g pomegranate seeds -; 2 tbsp toasted pine nuts -; few mint leaves, to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Aubergine & pomegranate flatbreads

1. 3 aubergines -

2. 2 tbsp olive oil -

3. 2 garlic cloves , crushed -

4. zest 1 lemon , juice ½ lemon -

5. 2 tbsp tahini paste -

6. 3 large or 5 small Middle Eastern flatbreads -

7. 100g pomegranate seeds -

8. 2 tbsp toasted pine nuts -

9. few mint leaves, to serve -

How to cook deliciously - Aubergine & pomegranate flatbreads

1. Stage

Halve 1 of the aubergines, from stalk to bottom, then cut into long, thin slices. Brush with 1 tbsp of the oil, then barbecue or griddle in batches until soft and charred. Set aside. Meanwhile, put the remaining 2 aubergines directly on the barbecue, or under a hot grill, and cook, turning regularly, until the skin is blistered and blackened and the flesh is really soft. Leave to cool.

2. Stage

Halve the whole aubergines, scoop out the flesh into a food processor and discard the blackened skins. Add the garlic, lemon zest and juice, tahini and seasoning, then whizz until smooth. Chill in the fridge and remove 30 mins before serving.

3. Stage

Heat oven to 200C/180C fan/gas 6. Brush the flatbreads with the remaining oil, place on a baking tray and bake for 10 mins until crisp.

4. Stage

Spread the flatbreads with the aubergine purée, then top with the griddled aubergine slices, pomegranate seeds, pine nuts and mint leaves. Cut into slices before serving.