Made by charring eggplant directly over the flame and combining it with yoghurt, tahini and garlic, this salad's low-carb build makes it a fitting choice for a late-night bite. Getting the charring time right is the key to the smoky flavour.
Char the eggplants directly over a flame or on the grill, turning, for 25 minutes until the skin is fully blackened.
Place the eggplants in a bag and let them rest for 15 minutes; this loosens the skin.
Peel off the skin and shred the flesh with a fork.
Add the garlic cloves, yoghurt, tahini, lemon juice, olive oil and salt, and mix.
Drizzle with pomegranate molasses and serve.
Don't skip resting the eggplant in a bag; this step makes the skin easy to peel. Allergens: contains milk and dairy (yoghurt) and sesame/tahini.
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