Smokey Aubergine Dip with Toasted Flatbreads

method:

• Cook the aubergine directly over a gas flame, using tongs to turn it, until it is very soft and the skin is charred. Once it’s cool enough to handle, wash the skin off under a tap.
• While the aubergine is cooling, put the lemon juice, tahini, garlic, Yeo Valley Greek Style Yoghurt and salt in a bowl. Add the cooked aubergine and mash the flesh until it’s broken down and everything is completely combined together. Taste and add a little more salt or lemon if necessary.
• Cut the flatbreads into rough triangles, drizzle with a little olive oil and toast under a grill. Top the aubergine with pomegranate seeds and a drizzle of olive oil and serve with the crisp flatbreads.