Ingredients

• 2 large aubergines
• 4 garlic cloves
• 2 thinly sliced and 2 crushed
• 1 lemon
• juice only
• 2 tbsp olive oil
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped mint
• 50g/1¾oz walnuts
• finely chopped
• blinis
• sour cream
• pomegranate seeds

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Cut deep slits in the aubergines at regular intervals and on all sides. Stuff with the sliced garlic. Put on a baking tray and roast in the oven for 45 - 60 minutes. When the aubergines are ready
• they should be soft
• wrinkly and turning brown/black in colour.
• Put the aubergines in a colander and allow to cool a little. When they are cold enough to handle
• peel off the skin. Squeeze gently to remove as much liquid as possible. Chop the aubergines finely.
• Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture
• you can use a stick blender or food processor.
• Serve with blinis and sour cream
• with a few pomegranate seeds sprinkled over.