Batinjan bil rumman wal laban (Aubergine slices with pomegranate, yogurt and tahini)
4 aubergines, sliced
Olive oil
1 1/2 tbsp pomegranate molasses
1 1/2 tbsp red wine vinegar
500g natural full fat yogurt
1 garlic clove, crushed
2 tbsp tahini
50g pine nuts
Cut the aubergines into slices a little more than 1cm thick. Brush with a little olive oil and put in a hot oven (240c or higher) for about half and hour until soft and browned. Lay in a serving dish, then mix the molasses, vinegar and a little oil and pour over the aubergines. Mix the yogurt, tahini and garlic together and pour over the molasses mixture, then sprinkle with toasted pine nuts. Best served at room temperature. Serves six.
