• 2 aubergines
  • 100g pomegranate seeds
  • handful fresh parsley
  • 2 tsp sumac
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
For the dressing:
  • 1 tbsp olive oil
  • 2 tbsp yoghurt
  • 2 tbsp tahini
  • 2 tsp honey/maple syrup
  • salt & pepper


PREP TIME : 20 mins. SERVES: 4

This is is a great side dish for a BBQ/dinner party main or a great lunch time salad. It’s beautiful to look at, and tastes even better. Goes really well with grains & grilled meat or fish.


Preheat the oven to 180c (fan).

Slice the aubergine about 1.5cm thick & place on two trays, one layer thick, drizzle with the olive oil, sprinkle with the sumac & roast for 20-25 mins until soft (they make take less/more time depending on thickness).

To make the dressing, combine all ingredients and whisk with a fork (if the dressing goes think which can happen with the tahini, add a little milk to loosen it).

Arrange the aubergine on a platter, pour over the dressing, finish with the pomegranate seeds, pine nuts & chopped parsley.