Roasted aubergine with pomegranate molasses

2 large aubergines

3 tbsp olive oil

3 tbsp pomegranate molasses

4 tbsp Greek-style yoghurt

1 tbsp tahini

Juice of ½ lemon

1 handful fresh mint leaves, roughly chopped

150g pomegranate seeds

Preheat the oven to 180°C/160°C fan/gas mark 4. Cut the aubergines in half lengthways. Cut crosses into the flesh, creating a diamond pattern, being careful not to cut through the skin. Place on a baking tray.

Mix together the oil and pomegranate molasses, and brush over the aubergines until they are fully covered.

Place in the oven for 40-45 minutes, until the aubergines are very tender and golden, and charred at the edges. If they still feel a little firm, return them to the oven for a further 10 minutes.

Meanwhile, in a bowl, mix together the yoghurt with 3 tablespoons of cold water, the tahini, lemon juice and a pinch of salt. Mix well until you achieve a smooth pouring consistency. Add a little more water if it’s still thick.

Arrange the aubergines on serving plates and drizzle the yoghurt dressing over them, then scatter over the mint leaves and the pomegranate seeds.

Serve with a bulgur wheat, carrot, cucumber and spring onion salad.