2 medium aubergines
2 cloves garlic crushed
15 ml 1 tbsp oil
30 ml 2 tbsp pomegranate juice or
1 orange juice.
25 ml half tsp paprika.
1 pinch chili seasoning.
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.
