A quick and easy take on the classic baba ganoush, this dish offers a smoky flavor from charred aubergines and can be served as a side or a dip.
Place the aubergines in a hot dry wok with the stalks still on, cover with a lid, and allow the skin to char for about 5 minutes, turning occasionally.
Heat olive oil in a medium-sized saucepan and sweat the onions for about 5 minutes, then stir in the garlic.
Once the aubergines are charred, remove them from the wok and let them cool slightly. Peel off the skin and dice the flesh.
Add the diced aubergine flesh to the saucepan, stir in balsamic vinegar and chilli, and cook gently for 10-15 minutes with the lid on, stirring occasionally.
If the mixture is drying out, add 1 tbsp of water to maintain a thick creamy texture.
Season the mash and serve with parsley and pomegranate seeds scattered over.
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