Purple heart: Grilled eggplant with tahini and yoghurt dressing, pomegranate, chilli and mint. Photo: Marina Oliphant
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Ingredients
4 large eggplants
Salt flakes
Extra virgin olive oil
2 tsp cumin seeds
2 cloves garlic
2 tbsp tahini
300g plain yoghurt
1 lemon, juiced
¼ bunch mint, picked
1 green chilli, sliced into rings
1 red chilli, sliced into rings
½ fresh pomegranate
Method
1. Preheat a grill pan or barbecue.
2. Cut the eggplant into 1½-2cm-thick slices lengthways, season and brush with oil. Grill for a few minutes on each side then lie flat to cool. The eggplant should be just cooked but still holding its shape.
3. In a mortar and pestle, grind the cumin seeds coarsely. Add two good pinches of salt and briefly grind together. Grate the garlic on a Microplane and add to the cumin. Add the tahini, yoghurt and lemon juice, mix well.
4. Lie the eggplant on a serving dish. Spoon the dressing over, then scatter over the mint, chillies and pomegranate seeds. Drizzle with extra virgin olive oil and serve.
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