Cook: 40 minutes

Serves: 6

Over 15 years ago, I did a short internship at Ottolenghi’s NOPI restaurant. One of the tips I learned is to thickly slice aubergines before roasting them at a high temperature. This sears the outside and softens the inside, making them beautifully golden and ‘meaty’. You can serve them plain or with a variety of toppings as I have here. I love tahini and amba so add both, but you can use one or other or drizzle them separately if you prefer. A mix of fresh herbs and pomegranate adds flavour but also looks beautiful.

Method
• Preheat oven to 220°C fan.

• Rinse the aubergines, cut off their ends and slice into thick rounds - about 2cm thick. Place in a bowl, add the garlic, salt, pepper and oil, then mix thoroughly.

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Ingredients

Name: Roasted aubergines with pomegranate, fresh herbs and tahini and amba dressing
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 3 aubergines (about 900g); 1 tsp garlic granules; ¼ tsp sea salt; Pinch black pepper; 5-5 tbsp. extra virgin olive oil; ½ tsp each of finely chopped flat leaf parsley, mint and chives; 1 tbsp pomegranate seeds Tahini and amba dressing:; 30ml tahini (sesame seed paste); 30ml water; 1 tbsp lemon juice; 1 tbsp amba; ¼ tsp ground cumin; Sea salt

3 aubergines (about 900g)
1 tsp garlic granules
¼ tsp sea salt
Pinch black pepper
5-5 tbsp. extra virgin olive oil
½ tsp each of finely chopped flat leaf parsley, mint and chives
1 tbsp pomegranate seeds

Tahini and amba dressing:
30ml tahini (sesame seed paste)
30ml water
1 tbsp lemon juice
1 tbsp amba
¼ tsp ground cumin
Sea salt