My platter this week was centred around a bowl of smoky eggplant and pomegranate dip, sort of like babaganoush but with pomegranate instead of lemon juice.
The pomegranate sauce is the star. It tastes really good, and it doesn’t so much mask the kangaroo as outshine it, so it is a good way to introduce kangaroo to your slightly less adventurous friends.
The traditional recipe calls for pomegranate molasses, which you can make by boiling down pomegranate juice with sugar and a little vinegar to make a thick syrup. But it seems a pity to boil out all that wonderful vitamin C in the pomegranate juice, so this version uses the juice straight.