Aubergine dip with Zespri Green kiwifruit, garlic, herbs and nuts

1. Cut the aubergine in half and roast, cut side down, in a preheated oven at 200º C for 40-45 minutes. Let cool.
2. Peel and dice the Zespri kiwifruit. Remove the seeds from the pomegranate. Chop the mint and parsley.
3. Scrape the roasted aubergine flesh from the skin with a spoon, discard the skin and place the flesh into the blender. Add the olive oil, garlic, tahini, lemon juice, salt and pepper.
4. Blend until smooth and serve in a bowl. Sprinkle with the kiwifruit, pomegranate seeds, hazelnuts and chopped herbs. Serve with carrot sticks, broccoli florets and crackers.

Tip: If you don't like raw broccoli, you can blanch it in boiling water for 2 minutes before breaking down into florets. Then drain and rinse in cold water.