Ingredients
- 2 aubergines, sliced and roasted
- 80g pomegranate seeds
- 30g pine nuts, toasted
- Fresh mint and flat-leaf parsley
- Tahini dressing: 2 tbsp tahini, 1 tbsp lemon juice, 1 garlic clove, 3 tbsp water, salt
Method
- Roast aubergine slices at 200°C with olive oil until golden and soft (20 min).
- Blend tahini dressing ingredients until smooth.
- Arrange aubergine on a plate; drizzle with dressing.
- Scatter pomegranate, pine nuts and herbs.