Aubergine with Mint & Pomegranate Molasses Dressing

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• 3 nice sized aubergines 

• olive oil 

• 1 bunch of fresh mint (20g leaves)

• 1 clove of garlic 

• 5 tablespoons extra virgin olive oil 

• 2 tablespoons red wine vinegar 

• 2 tablespoons pomegranate molasses 

• 9 tablespoons yoghurt 

• 2 tablespoons tahini

• 1 small clove of garlic crushed

• lemon juice

• 1 handful of pomegranate seeds 

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1. Slice the aubergine into 1cm-thick rounds. 

2. Brush the aubergine slices with olive oil and BBQ until a light golden colour.  

3. Meanwhile make the dressing. Put Mint leaves, garlic, oil, red wine vinegar and pomegranate molasses in your Thermomix or blender and blitz. 

4. Arrange the aubergine slices on a serving plate, then drizzle over the dressing and scatter with the pomegranate seeds.

5. Mix the yoghurt, tahini, clove of garlic, lemon juice and a little salt. Taste and adjust. Serve this on the side.

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