Prep time: 15 mins | Cook time: 25-30 mins | Servings: 4 (as a starter) or 2 (as a main)

Ingredients

• 2 medium eggplants, sliced into even rounds

• Olive oil (for brushing and roasting)

• Sea salt and black pepper to taste

• 1/2 cup Greek yogurt

• 1/4 cup tahini

• 1-2 tablespoons lemon juice (freshly squeezed)

• 1 small garlic clove, minced (optional)

• 1/3 cup pomegranate arils

• Fresh flat-leaf parsley, roughly chopped

The Method

Prep the eggplant. Preheat your oven to 200°C (400°F). Arrange the eggplant rounds in a single layer on baking sheets lined with parchment paper. Brush both sides lightly with olive oil and season with sea salt and black pepper.

Bake to perfection. Roast in the preheated oven for 25 to 30 minutes, flipping halfway through, until the eggplant slices are tender, golden brown, and caramelized at the edges. Remove from the oven and let cool slightly.

Whisk the tahini yogurt sauce. In a mixing bowl, combine the Greek yogurt, tahini, fresh lemon juice, and minced garlic. Whisk thoroughly until smooth. If the mixture is too thick, add a splash of cold water, one teaspoon at a time, until it reaches a rich, pourable consistency. Season with a pinch of salt to taste.

Assemble the dish. Spread a portion of the tahini yogurt sauce across the base of a serving dish or platter. Layer the warm or room-temperature roasted eggplant rounds over and within the sauce. Spoon the remaining tahini yogurt sauce generously over the top of the eggplant.

Garnish and serve. Scatter the fresh pomegranate arils and chopped flat-leaf parsley evenly across the top for a vibrant pop of colour, texture, and brightness. Serve immediately.