For the garnish
● 4 tbsp white tahini sauce
● 4 tbsp pomegranate seeds
● Handful chopped fresh coriander
Method
● Arrange the whole burnt aubergines on a serving plate, then season to taste with salt and pepper and dress with the lemon juice and olive oil.
● Drizzle the white tahini sauce on top, sprinkle with the pomegranate seeds and the chopped coriander and drizzle with a little more olive oil. You can keep the peeled aubergines in an airtight container in the fridge for up to 2–3 days and then, when you want to serve, simply heat them up and add your garnishes.
