6 baby aubergines, 1/2 pomegranate, 3 tablespoons Greek yoghurt, basil oil, salt, cumin, chilli flakes.
Serves: 2 Preparation: 30 minutes
Aubergine is one of my favourite vegetables, I love to roast it to melting perfection and the combination of cumin, chilli and pomegranate with the cool yoghurt makes this a great dish to serve with lamb.
1) Slice the tops from the baby aubergines and rest them skin side down in a roasting dish. Sprinkle with a little salt to draw out the bitter juices, then add a light dusting of cumin and ground chilli flakes. Drizzle with basil oil and roast in the oven for 20 minutes.
2) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane. Stir into the yoghurt.
3) Remove the aubergine from the oven and top with the yoghurt. Serve hot or cold.