Ingredients

Steps

• Preheat the oven to 200°C.
• Cut deep slits into the aubergines and stuff them with sliced garlic.
• Roast the aubergines on a baking tray for 45 to 60 minutes until soft and wrinkly.
• Cool the aubergines in a colander and then peel off the skin.
• Squeeze out excess liquid and finely chop the aubergine flesh.
• Mix the chopped aubergines with the remaining ingredients in a bowl.
• Blend with a stick blender if a smoother texture is desired.
• Serve with blinis, sour cream, and pomegranate seeds.