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maltatoday, WEDNESDAY, 26 AUGUST 2015 14 Food Aubergines with Middle Eastern flavours Middle Eastern spices are the perfect accompaniment for local aubergines, imparting big flavours to this absorbent, spongey vegetable. Try some of these delicious recipes from last season's Gourmet Today TV. Michael Diacono makes an easy baba ganoush – simply roast the aubergine and add spices for a delicious starter or snack. Try Sean Gravina's roasted aubergine with a yoghurt dressing and sprinkled with pomegranate seeds. Gourmet Today TV will be back in October for a second season. Don't miss it. Michael Diacono Ingredients • 1 aubergine • Olive oil • 1 clove garlic, finely chopped • 1 tbsp tahini • ½ tsp cumin seeds • 1 tsp ras el hanout • 1 chilli • 4 tbsp Benna yoghurt • ½ lemon, juice only • Handful mint • Handful parsley • Olive oil Method 1. Preheat the oven to 225°C. 2. Make some holes in the aubergine and drizzle with olive oil. 3. Place on a baking tray and cook in a hot oven for 30-45 mins. 4. Allow to cool and remove the top of the aubergine. 5. Slice in half and remove the meat from the skin, leaving a few small bits of skin. 6. Chop the meat roughly. 7. Add the remaining ingredients, season with salt and pepper and mix well. 8. Place the baba ganoush in a serving dish and top with some more olive oil. 9. Heat the pita bread in the oven and serve warm with baba ganoush. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 May, 2015. Baba ganoush (aubergine dip) Roasted aubergine with a Middle Eastern yoghurt dressing Sean Gravina Ingredients • 2 large and long aubergines • 80ml olive oil • 1½ tbsp thyme • 1 pomegranate • Salt and pepper Yoghurt dressing • 140ml buttermilk • 100g Greek yoghurt • 1½ tbsp olive oil • 1 small garlic clove • Salt Method 1. Heat oven to 200°C and cut the aubergines lengthwise through the middle. 2. Use a small knife to make four parallel incisions in the cut side down of each aubergine without cutting through the skin. Repeat on a 45° angle. 3. Place the aubergine cut side up on a baking tray lined with parchment paper and brush the olive oil until the aubergine can't absorb any more. 4. Sprinkle with thyme and some salt, roast for 35- 40mins. The veg should be browned but not dry. Allow to cool completely. 5. While the aubergines are cooking prepare the pomegranate and sauce. Cut the pomegranate into two. Hold over a bowl and with a wooden spoon hit the pomegranate so the fruit falls off. Once all the seeds have fallen out, sift through to make sure that no membrane has fallen. 6. For the sauce just whisk together all the ingredients. Taste for seasoning, then keep cold until needed. 7. Serve the aubergine with the sauce, pomegranate and a drizzle of olive oil. This recipe was first seen on Gourmet Today TV, aired on TVM on 29 November, 2014.