less than 30 mins
30 mins to 1 hour
Hairy Bikers recipes
From The Hairy Bikers' Northern Exposure
- 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
- sour cream
- pomegranate seeds
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.