|Prep time||10 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 220°C, gas mark 7.
Slice the aubergines in half lengthways and score the flesh in a diamond pattern. Place them on a baking tray and drizzle with 2 tbsp olive oil, season with the sea salt and place cut side down on the baking tray.
3 Bake for 15-20 minutes, until the aubergines are cooked through.
In a bowl, whisk together the crushed garlic, tahini, lime juice and zest, 2 tbsp olive oil, sea salt and yoghurt.
Once the aubergines are cooked, allow them to cool completely before scraping out the flesh using a spoon.
Whisk together with the garlic mixture until completely combined.
Drizzle with the remaining olive oil, and serve with a sprinkle of sumac, fresh coriander and pomegranate rubies.