Name: Roasted aubergine, burnt rosemary and carob syrup dip
Ingredients: 4 aubergines (1kg); 130ml olive oil; 3 garlic cloves, skin on; 10g rosemary sprigs; 10g parsley, finely chopped, plus 5g for serving; 1 tbsp Sindyanna Carob Syrup, plus 1 tbsp for serving; 2 tsp lemon juice; 1.5 tbsp tahini; fine sea salt

Roasted aubergine, burnt rosemary and carob molasses dip

New

Serves 4 as a side

This is a fun aubergine dip, almost a deconstructed baba ganoush, but the star of the show has got to be the carob syrup. The bitterness of the burnt rosemary, the sweet tang of the molasses, and the oily richness of the aubergine all pair so well together. Using just one oven tray and one bowl, this is one of the best last minute dips you can throw together to get you out of a pinch.

Ingredients

4	aubergines (1kg)
130ml	olive oil
3	garlic cloves, skin on
10g	rosemary sprigs
10g	parsley, finely chopped, plus 5g for serving
1 tbsp	Sindyanna Carob Syrup, plus 1 tbsp for serving
2 tsp	lemon juice
1.5	tbsp tahini
	fine sea salt

Method

Preheat your oven to 230C. Start by peeling half of each aubergine in alternating strips, then cut each aubergine into 2cm thick slices. Mix with 1 tablespoon salt and leave in a colander to drain for 10 minutes. Pat the aubergine dry, toss with 100 millilitres olive oil, then place in a single layer on a parchment lined baking tray. Roast for 15 minutes.
Remove the tray from the oven, scatter over the garlic cloves and whole rosemary sprigs, then rotate the tray and return to the oven for 15 more minutes. Remove from the oven and set aside to cool.
Pick the rosemary leaves and place in a bowl along with the aubergine. Peel the cooked garlic and lightly mash, then add to the bowl. Add in the parsley, 1 tablespoon of the syrup, lemon juice, and ½ teaspoon salt. Mix everything together to gently break up the aubergine.
To serve, place the aubergine mix on a large plate, then drizzle with the tahini, remaining syrup, parsley, and olive oil.