Ingredients:

• 2 large aubergines

• 2 garlic cloves 

• Juice of 1 lemon

• 2 tsp tahini

• 2 tbsp extra virgin olive oil

• pinch of cumin

• pinch of chilli powder or flakes

• small handful of parsley or mint, chopped

• Scattering of pomegranate seeds

Method:

• Halve the aubergines and score with a criss-cross pattern. This will allow the heat to get into the whole vegetable.

• Bake in the oven at 180 fan until soft. It'll take around 40 to 50 minutes. 

• When they're cooked, allow them to cool a bit, then scoop the flesh out and into a food processor or similar.

• Add the oil, tahini, garlic, lemon and spices, and blend to a thick smooth paste.

• Plonk into a bowl and top with the fresh herbs and sweet pomegranate seeds.