Aubergine with Tahini, Pomegranate, and Yoghurt

Serves 2

• Ingredients:
  • two aubergines (eggplants)
  • extra virgin olive oil
  • salt
  • 1 tbsp pomegranate molasses
  • 1 tbsp white wine vinegar
  • 200g greek yoghurt
  • 2 garlic cloves, crushed
  • 1 tbsp tahini

1. Preheat the oven to a very high temperature, at 240 C (475 F).
2. Cut the aubergine either across or lengthways into 1.25cm thick slices. Oil both sides of the slices, sprinkle with a little salt, and place them on an oiled sheet of foil on a baking sheet.
3. Bake for 30 minutes, turning once halfway through.
4. Meanwhile, mix together yoghurt with the tahini and garlic (tip: you can fry the garlic in a little oil for 20 or 30 seconds before adding to the yoghurt — the flavour infuses more quickly into the yoghurt this way).
5. Mix pomegranate molasses together with the white wine vinegar and about a tablespoon of extra virgin olive oil. When the aubergine slices are ready, arrange on a serving plate and brush both sides of the slices liberally with the pomegranate-vinegar dressing.
6. Serve with yoghurt mixtue sprinkled on top