Crispy aubergine disks sitting on a thick layer of tahini yoghurt and smothered in pickled onions, parsley, pistachios, and pomegranate seeds. Served with plenty of pitta for mopping.
1: Slice aubergines into thick rounds, salt them heavily, and leave for 20 minutes, then wipe away the brown liquid.
2: Douse aubergines in plenty of olive oil and roast at 220°C, flipping occasionally until crisp, about 20-40 minutes.
3: Meanwhile, mix yoghurt, tahini, salt, and agave until thick. Taste for seasoning.
4: Slice red onion, add lemon juice and salt, and pinch until bright pink and tangy.
5: Chop pistachios.
6: Layer the yogurt on a plate, top with aubergine, pistachios, pomegranate seeds, parsley, and pickled onions.
