Burnt Eggplant and Pomegranate Purée

INGREDIENTS

• 1 medium Italian Eggplant

• 2 garlic cloves finely minced

• 1 Tbsp lemon juice

• 3 Tbsp olive oil

• 2 Tbsp Italian parsley finely chopped

• 2 Tbsp mint finely chopped

• 2 tsp Pomegranate syrup

• Salt and pepper

TO MAKE

Light a wood or charcoal fire. Drizzle the eggplant with olive and sprinkle it with salt. When the fire is ready, grill the eggplant until it is soft and fully cooked. Remove the eggplant from the grill, remove the outer skin and place it in a food processor. Add all the other ingredients and purée until smooth. Adjust the seasoning.