Name: Syrian baba ghanoj
Total time: 50 min
Yield: Serves 4-6 as a snack
Ingredients: 2 large aubergines; cloves crushed to make 1 tsp garlic; 4 tbsp tahini; 1 tbsp lemon juice; 1 tbsp greek yogurt; a drizzle pomegranate molasses; a drizzle olive oil; 1 tbsp pomegranate seeds; thyme leaves to serve

Baba ghanoush on a blue plate topped with pomegranate seeds

2 large aubergines
cloves crushed to make 1 tsp garlic
4 tbsp tahini
1 tbsp lemon juice
1 tbsp greek yogurt
a drizzle pomegranate molasses
a drizzle olive oil
1 tbsp pomegranate seeds
thyme leaves
to serve

Method

step 1
Prick small holes in the aubergines with a fork. Grill them on a charcoal grill until softened, blistered and blackened all over, or roast them in the oven at 200C/fan 180C/gas 6 for 45 minutes.
step 2
Peel the blackened skins off the aubergines under cold running water, and remove the stalks. Put the aubergine flesh in a large bowl with the garlic, tahini, lemon juice, yogurt and 1 tsp salt. Mix thoroughly to combine.
step 3
Drizzle with the molasses and olive oil, and scatter over the pomegranate seeds and thyme leaves to serve.