3 large aubergines (about 750g - 1kg in total)
2 garlic cloves, crushed to a paste with 1 tsp salt
juice of 1 lemon
3 tbsp tahini paste
4 tbsp olive oil
sea salt and black pepper
pierce skins of aubergines, and grill whole over hot barbecue, directly on naked flame of hob, under under the grill, until skin is charred and flesh is very soft. Or place in very hot oven (gas 7) for 45-60 mins until soft inside. Remove from heat.
when cool enough to handle, discard tops and peel off skin, scraping flesh from back of skin if necessary. Place flesh and any juices in a large bowl, and either whisk or beat by hand until almost smooth (leave a bit of texture). Add garlic, lemon juice, tahini and olive oil, stir and taste for seasoning. If a little strong, add some water. When fresh pomegranates are in season, scatter some seeds on top. Serve with warm flat bread.