Garlic infused roasted aubergine, drizzled in citrus tahini and yoghurt dressing.
With pomegranate and fresh parsley to finish.
This recipe will have you rethinking just how delicious aubergine can be.
(credit @thesoulfullbelly)
INGREDIENTS:
- 2 small eggplants
- 3 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 tsp sea salt
- 1/2 cup pomegranate seeds
- handful fresh parsley leaves
- FOR THE CITRUS GARLIC TAHINI
- 1 lemon juiced
- 2 tbsp tahini
- pinch sea salt
- water to thin (about 2 tbsp)
- Drizzle yoghurt for freshnes
- Drizzle pure British runny honey