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Ingredients
1 Bakers Delight White Cob
3 large eggplants
2 garlic cloves, crushed
Grated zest of 1 lemon and its lemon juice
75ml olive oil
2 tbsp chopped parsley
2 tbsp chopped mint
Seeds of 1 large pomegranate
Salt and black pepper
1 tsp Nigella seeds
Method
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Step 1
Place the eggplants directly on two separate medium flames on the stove and roast for 15-18 minutes. Turn them around occasionally with tongs, until the skin is burnt and flaky on all sides and the flesh is soft. Allow to cool down slightly
Alternatively, score the eggplants with a knife in a few places and place under a hot grill for about an hour. Turn them around every 20 minutes and continue to cook even if they burst
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Step 2
Use your hands to separate the soft eggplant flesh from the burnt skin. Strain the eggplant flesh to remove as much water as possible
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Step 3
Place the eggplant in a food processor and add the garlic, most of the herbs, lemon zest and juice, olive oil, half a teaspoon of salt and a grind of fresh black pepper. Blend until smooth, but not perfectly pureed
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Step 4
When you are ready to serve, cut a hole in the top of the cob and remove the insides. Fill with the eggplant mixture, and then scatter the pomegranate seeds, remaining herbs and a sprinkle of nigella seeds on top
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