Roasted aubergine with tomato, pomegranate and herbs

A delicious starter or as a side dish

Serves 4

Ingredients

3 long or 2 normal aubergines

90ml olive oil

Salt

Black pepper

300g mixed cherry tomatoes, cut into halves

2 garlic cloves, crushed

10g parsley, chopped

1 tbls chopped mint

2 tbls lemon juice

2 tbls pomegranate molasses

10 basil leaves

Directions

Preheat the oven to 220°C

Cut the aubergines lengthwise into 4 or 6 wedges, depending on which one you are using. Arrange the wedges on a lined baking tray and drizzle with halve of the olive oil, ½ teaspoon salt and a good grind of black pepper. Mix well to coat and roast for about 25 minutes, or until golden brown. Allow the aubergine wedges to slightly cool down while you are making the salsa.

Mix the tomato, garlic, parsley, mint, lemon juice and the rest of the olive oil in a medium bowl and season well with salt and pepper.

Arrange the aubergine wedges onto serving plate and spoon the tomato salsa on top. Drizzle with pomegranate molasses and finish with the basil leaves.