Aubergine Fetteh - Layered roasted Aubergine, toasted pitta or flat breads, a garlicky yoghurt and pan fried pine nuts.
Preheat oven to Gas Mark 7/220 degrees C.
Place aubergine slices on an oven tray and brush with olive oil on both sides. Sprinkle with salt and roast for 30 minutes.
Split open the flatbread/pitta and cut into triangles. Brush with olive oil. Sprinkle with salt and pepper and bake for 10 minutes.
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.
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.