Chargrilled eggplant with mint yoghurt dressing and pomegranate

Ingredients

• 1 large aubergine (eggplant)
• 50 ml extra-virgin olive oil
• 1½ tbsp pomegranate molasses
• sea salt and freshly ground black pepper
• 1 small pomegranate, seeds tapped out (membrane and skin discarded)
• 2 tbsp pine nuts, toasted
• good pinch of sumac

Minted yoghurt dressing

• 100 ml Greek yoghurt, drained
• 1 garlic clove, crushed
• 2 tbsp finely shredded mint, plus extra sprigs to garnish
• good squeeze of lemon juice

Instructions

Heat a cast-iron griddle pan or a chargrill until smoking hot.

Cut the aubergine in half lengthways, then into 1 cm-thick slices. Combine the olive oil and pomegranate molasses, then brush over both sides of the aubergine and season with salt. Cook for 4-5 minutes on each side or until tender and lightly charred. Arrange the aubergine on a platter or large plate.

Meanwhile, to make the minted yoghurt dressing, place all the ingredients in a small bowl and stir to combine. Season to taste and add a little water if you think the dressing needs to be thinned down.

To serve, drizzle the dressing over the chargrilled aubergine, then scatter over the pomegranate seeds and pine nuts. Garnish with the mint sprigs and sprinkle over the sumac to serve.

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