Roasted Aubergine with Yoghurt Sauce & Pomegranate

This satisfying vegetarian dish is a great starter that can be prepared ahead of time, or a main course lunch with some bread to dip into the sauce.

Ingredients

• 3 Aubergines

• 50ml Olive Oil

• 120g Pomegranate seeds

• 1 tbsp Za’atar

• 140ml Buttermilk

• 100g natural greek yoghurt

• 2 tbsp olive oil for the sauce

• 2 garlic cloves, crushed

• Salt & Pepper to taste

Method

Pre-heat oven to 180ºc (fan)

Slice each aubergine lengthways, keeping the stalks and slicing straight through them.

With a sharp knife, score the aubergine flesh in a criss-cross pattern, ensuring to go deep enough but not to cut through the skin at the bottom.

Place aubergine halves cut side up on a baking tray, and with a pastry brush, brush them with the olive oil until it has been fully absorbed and the aubergine flesh has gotten a little darker.

Bake in the oven for between 30 and 40 minutes, or until the Aubergines are soft but still retain their shape.

To make the sauce, combine the buttermilk, rushed garlic, yoghurt, Za’atar, 2 tbsp olive oil and season to taste.

Once the Aubergines are cooked, remove from the oven and allow to cool completely.

Place the cooled aubergines on a serving platter, spoon the yoghurt sauce over each one, and sprinkle with the pomegranate seeds.