2 medium aubergines
2 garlic cloves, crushed
1 tablespoon oil
2 tablespoons pomegranate juice or orange juice
1/2 teaspoon paprika
pinch of chili seasoning
pita bread
Servings: 4
1. Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180C (350F) for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot.
2. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pita bread.
Servings: 4
2 garlic cloves, crushed
1 tablespoon oil
2 tablespoons pomegranate juice or orange juice
1/2 teaspoon paprika
pinch of chili seasoning
pita bread
Servings: 4
1. Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180C (350F) for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot.
2. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pita bread.
Servings: 4
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