AUBERGINES WITH POMEGRANATE & GARLIC TAHINI

Prep 35mins Cook 8-10mins Serves 4 as a side dish

INGREDIENTS

• 2 large aubergines, sliced • 2 tbsps olive oil • Sea salt • 2 tbsps pomegranate seeds • 1 clove garlic, crushed • 3 tbsps tahini paste • 2 tbsps Greek yoghurt • Juice of 1 lemon • 1/4 tsp ground cumin • 1/2 tsp extra virgin olive oil • 25g fresh parsley, coriander or dill, roughly chopped

METHOD

1 Generously sprinkle the aubergine slices with salt and leave for 30mins. Then pat each dry with kitchen towel.

2 In a small bowl, whisk the tahini and yoghurt with a fork. Gradually add the lemon juice, then add water until the consistency is like double cream. Add the garlic, pepper, a good pinch of salt, and the cumin. Set aside.

3 Brush each slice with olive oil and lay on the hot BBQ. Cook for 2-3mins each side. Transfer the slices to a serving dish and spoon over the tahini sauce. Scatter with pomegranate seeds and fresh herbs. Season with black pepper.