🍆 Roasted aubergine, yogurt & pomegranate

4 servings · prep 15 min · cook 30 min

Ingredients

• 2 eggplants
• 150 g Greek yogurt
• Pomegranate seeds
• Tahini, garlic
• Olive oil, lemon
• Za'atar, mint

Method

1. Halve the eggplants and score the flesh.
2. Roast in olive oil until soft.
3. Top with yogurt and tahini-lemon sauce.
4. Scatter pomegranate seeds, za'atar and mint.

Adapted from Yotam Ottolenghi

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