Sometimes you just need a little something extra to serve with a meal, and this cracking eggplant dish is one of my favourites (yes, it’s another Ottolenghi recipe, and yes, I AM obsessed). It’s not blended with tahini so has a slightly different flavour profile to a standard eggplant dip, and is a wonderful accompaniment to a BBQ, whether you’re grilling up copies quantities of meat or sticking to the likes of grilled veggies and some hearty salads and bread.
Grill or bake 4 large eggplants until the skin is blacked and the insides are soft – to get the smokey flavour, try and pop them straight on to a flame, whether it’s on the stove, BBQ, or over a campfire. Combine 2 cloves of crushed garlic, the grated zest of a lemon plus two tablespoons of juice, and 5 tablespoons of olive oil, and whisk to combine.
Once the eggplants are cooked and cooled slightly, split them open and scoop out the flesh into a colander, and leave to train for about ten minutes. Transfer to a bowl, then pour over the garlic and lemon mixture, stirring to combine. Stir through two tablespoons of chopped flat-leaf parsley, two tablespoons of chopped mint, and throw on the seeds from a pomegranateif they’re in season and you can find one (they’re not and I couldn’t), for an extra burst of flavour and Instagram-ability.