Smoked Aubergine Dip with Toasted Flatbreads

Cook the aubergine directly over a gas flame, using a tongs to turn it, until it is very soft and the skin is charred. Once its cool enough to handle, wash the skin off under a tap.

While the aubergine is cooking put the lemon juice, oil, tahini, garlic, Yeogurt and salt in a bowl. Add the cooked aubergine and mash the flesh until its broken down and everything is well combined. Taste and add a little more salt or lemon if necessary.

Cut the flat breads into rough triangles, drizzle with a little olive oil and toast. Top the aubergine with pomegranate seeds and a drizzle of olive oil and serve with the crisp flat breads.

Recipe courtesy of Yeo Valley