INGREDIENTS

Makes a bowlful

4 medium sized or 3 large aubergines
5og tahini
2 garlic crushed garlic cloves
juice of 1 lemon
2 tablespoons pomegranate seeds
handful of chopped flat-leaved parsley
sea salt & freshly ground pepper
2 tablespoons olive oil

Set gill on high.

Cut a couple of slits in the aubergines and place under the grill for approximately 40 minutes, turning them half way. They should be charred and soft inside. When cooled, scoop out the flesh over a colander and leave for an hour to drain the liquid. In a bowl, mix in tahini, lemon juice, garlic, sale and pepper. Scatter with pomogranate and parsley, splash some olive oil on top.

Serve with flatbread, pitta or whatever else you have.

Approximate cost £4.85 (£1 less if you leave out the pomegranate).