A spread made from roasted aubergines and tahini.



  1. Wash and stab aubergines.
  2. Place in oven at 250°C on a high rack, roast for 90 min.
  3. Aubergines should sink in when pressed when they are done.
  4. Collect pulp and discard charred skin.
  5. Put pulp in a sieve and let liquid drain for 30 min.
  6. Prepare a pomegranate.
  7. Add peeled garlic, tahini and two tbsp of pomegranate pieces.
  8. Blend everything until smooth and homogenous.
  9. Salt to taste.
  10. Serve with pomegranate pieces and a generous splash of olive oil.