Burnt Aubergine with Garlic, Lemon & Pomegranate

Food Photography Photographer London UK Aubergine

Ingredients

4 large aubergines - 1.5kg before cooking
2 garlic cloves, crushed
grated zest of 1 lemon & 2 tbsp lemon juice
5 tbsp olive oil
2 tbsp flat-leaf parsley, chopped
2 tbsp mint, chopped
seeds of 1/2 large pomegranate - approx 80g
salt & black pepper


Method

Line the base of a gas hob with foil, keeping only the burners exposed. Place the aubergines directly on the four separate moderate flames and roast for 15-18 minutes, turning occasionally until the skin is burnt and flaky and the flesh is soft. It would be wise to pierce the skin in places to allow the steam to escape...and avoid an aubergine explosion.
Allow to cool enough to handle then cut an opening along each aubergine and scoop out the soft flesh. Discard the skin and drain the flesh in a colander for at least an hour to get rid of as much water as possible.
Place the aubergines in a bowl and add the garlic, lemon zest and juice, olive oil, 1/2 a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinade at room temperature for at least an hour.
When ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds and garnish with the remaining herbs.

taken from JERUSALEM  ottolenghi / tamimi