Aubergine Dip with Garlic and Pomegranate By Sabrina Ghayour

  • People

    Serves 4-6

  • Prep Time

    10 min.

  • Cooking Time

    15 min.

  • Method



the Ingredients

Smoked Aubergine
  • 3 aubergines
  • 150g Greek yogurt
  • 100g pomegranate seeds, some save for garnish
  • ½ small packet of flat leaf parsley, roughly chopped
  • ½ small packet of fresh mint, leaves picked, rolled and thinly sliced into ribbons
  • 2 garlic cloves, minced/crushed
  • Maldon salt
  • Pepper to taste
  • Olive oil
  • 2 tbsp of pomegranate molasses

Special Equipment

  • Premium Gloves
  • Premium Tool Kit


    At the barbecue

  • Set your barbecue up for a direct high heat. Place whole aubergines onto barbecue and blister on both sides until they collapse.
  • Remove from the barbecue and allow to cool completely.
  • In the kitchen

  • Scoop out the flesh of the aubergine, drain in a sieve and put into a mixing bowl. Add the garlic, herbs, pomegranate seeds, yogurt and a generous amount of Maldon salt and pepper. Mix very well.
  • Decant onto a large platter and spread to edges. Sprinkle with remaining pomegranate seeds, herbs, a drizzle of olive oil and the pomegranate molasses and serve with warm flatbread.

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