Step 1

Preheat oven to 200C / 400F,

Step 2

Slice the aubergine in half and place, sliced side down, on a baking sheet covered with baking paper. Place the tray in the center of the oven for 30 minutes or until tender. The flesh should feel like the skin has almost collapsed from it. Allow to cool.

Step 3

Once cooled, peel the skins from the aubergines.

Step 4

In a blender, combine the tahini, garlic, chilli pepper, lemon juice, olive oil, parsley and aubergine flesh. See note Season well & blitz.

Step 5

Spoon into a serving bowl and decorate with the pomegranate seeds and paprika (dip a slighly wet fork into the paprika to get those pretty decorative lines). Serve with pitta bread and / or crudites.