3-4 aubergines chopped in wedges
Juice and zest of 1 lemon
1 clove garlic - crushed
seeds from half a pomegranate
chopped fresh herbs - mint, parsley, coriander
Place the aubergine wedges on a baking tray with some olive oil and bake in the oven until cooked and a bit crispy (about 30 mins at 200 degrees celsius)
Prepare the dressing - crush the garlic into a salad bowl and add 2 tablespoons of olive oil and the juice and zest of the lemon.
When the aubergines are ready, toss them into the dressing and add the pomegranate and herbs
… and serve!