|2||Cloves garlic crushed|
|15 millilitres||1 tbsp oil|
|30 millilitres||2 tbsp pomegranate juice or|
|25 millilitres||Half tsp paprika.|
Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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