Serves 4

• 4 medium aubergines, sliced
• Sea salt
• 1/3 cup olive oil
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 20g fresh coriander
• 75g pomegranate seeds
• ½ red onion, chopped

For the basil yoghurt dressing

• 5g fresh basil leaves, torn
• 1 tbsp tahini
• 1/3 cup Greek yoghurt
• 1 small garlic clove, chopped
• 30ml hot water
• A squeeze of lemon juice
• Sea salt and black pepper

1 Preheat the oven to 180ºC. Place sliced aubergines in a colander and sprinkle with salt; allow to stand for 20 minutes. Pat dry with paper towel.
2 Place aubergines on a baking tray, drizzle with olive oil and sprinkle with cumin and coriander. Roast for 20–30 minutes. Remove and set aside.
3 Place eggplant on a serving platter, toss with coriander leaves and pomegranate seeds, drizzle with dressing.
4 For dressing: Place all ingredients in a bowl, stir well, season and drizzle with olive oil. (Thin dressing down with a little extra hot water if necessary.)

Words and image: Lose It! magazine