android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Serves 4-6

Aubergine Dip with Garlic and Pomegranate By Sabrina Ghayour

Prep Time
10 min.
Cooking Time
15 min.
Method
Direct
Prep Time
10 min.
Cooking Time
15 min.
Method
Direct

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

Instructions

    At the barbecue

  • 01
    Set your barbecue up for a direct high heat. Place whole aubergines onto barbecue and blister on both sides until they collapse.
  • 02
    Remove from the barbecue and allow to cool completely.
  • In the kitchen

  • 01
    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.
  • 02
    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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo
Ingredients
Instructions

What do you need?

Recommended Tools