FOOD

FOOD ❘ CULTURE ❘ REVIEWS ❘ TRAVEL 

MIDDLE EASTERN MAGIC

Food anthropologist Ghillie Basan serves up vibrant and delicious dishes inspired by the diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean

SMOKED AUBERGINE DIP WITH TAHINI & PARSLEY

Serves 4-6 Takes 20-25 minutes

INGREDIENTS

• 2-3 medium-sized aubergines

• 2-3 tbsp tahini

• Freshly squeezed juice of 1 lemon

• 2-3 tbsp pomegranate molasses

• 2 cloves garlic, crushed

• Asmall bunch of fresh flat-leaf parsley, finely chopped (reserve a little for the garnish)

• Sea salt and freshly ground black pepper

• Olive oil, for drizzling

• 1 tbsp fresh pomegranate seeds

• Warm crusty bread or toasted flatbread, to serve

1. Place the aubergines over a gas flame or over a charcoal grill. Use tongs to turn them from time to time, until they are soft to touch and the skin is charred and flaky. Put them in a resealable plastic bag for a minute to sweat. When cool enough to handle, hold them by the stems under cold running water and peel off the skin. Squeeze out the excess water and place the flesh on a chopping board. (If using a charcoal grill, the skin toughens instead of charring, so it is easier to slit the aubergine open like a canoe and scoop out the flesh.) Chop the flesh to a pulp.