Aubergine Flatbreads with Pomegranate Seeds

• eggplants↗3
• olive oil↗2 ст. л.
• garlic cloves↗2

  chopped

• zest of 1 lemon

  juice of ½ lemon

• tahini paste2 ст. л.
• large or five small East‑Mediterranean flatbreads3
• pomegranate↗100 г

  seeds

• toasted pine nuts2 ст. л.
• mint↗

  leaves, for serving

Step-by-step instructions

1. 1

   Cut one eggplant in half lengthwise, from stem to tip, and slice it into long thin pieces. Brush them with 1 tbsp olive oil, then grill in a grill‑pan in batches until soft and browned. Set aside.

2. 2

   Slice the remaining two eggplants in half, place the halves skin‑side down on a hot grill (or under a grill‑broiler) and turn regularly until the skin blisters and blackens and the flesh becomes very soft. Let cool.

3. 3

   Scoop the cooled flesh from the halves into a food processor, discarding the charred skins. Add the chopped garlic cloves, zest and juice of ½ lemon, tahini and your favorite spices, and blend to a smooth puree. Chill the puree, and remove it 30 minutes before serving.

4. 4

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Brush the flatbreads with the remaining oil, place them on a tray and bake for 10 minutes until golden.

5. 5

   Spread the eggplant puree on each flatbread, then top with the grilled eggplant slices, pomegranate seeds, toasted pine nuts and mint leaves. Cut into serving pieces and serve immediately.