Small HandfulmixedParsley and Mint Leaves roughly chopped
HandfulPomegranate Seeds
75gramsPine Nuts
Instructions
Preheat oven to Gas Mark 7/220 degrees C.
Aubergine
Place aubergine slices on an oven tray and brush with olive oil on both sides. Sprinkle with salt and roast for 30 minutes.
Pitta Bread
Split open the flatbread/pitta and cut into triangles. Brush with olive oil. Sprinkle with salt and pepper and bake for 10 minutes.
Yoghurt
Heat a little oil over medium high heat and add the garlic and chilli flakes. Cook for 2-3 minutes. Remove the contents of the pan to a small bowl and set aside.
Combine the yoghurt, lemon juice and garlic/chilli, salt and cinnamon in a large bowl.
Assemble
When the aubergine is done, remove from the oven and allow to cool. Place in a shallow dish with the yoghurt on top.
In a dry pan toast the pine nuts and add on top of the yoghurt.
Sprinkle with pomegranate, pitta bread and parsley.