This dish features roasted aubergine disks served on a silky tahini and yoghurt cream, topped with pomegranate seeds, pickled red onion, and fresh parsley, complemented by pitta for a delightful lunch.
1: Preheat the oven to 200C.
2: Slice the aubergine, douse in salt, and leave to sit for 10 minutes.
3: Mix the yoghurt, tahini, and half of the lemon juice together. Season with salt and pepper and set aside.
4: Slice the onion into half moons, squeeze over the remaining lemon juice, and a big pinch of salt. Leave to sit for 5 mins and then gently pinch together until they turn bright pink. Set aside.
5: Wipe away the liquid that has surfaced on the aubergines, drizzle with olive oil, season with salt and pepper, and pop in the oven for 30 minutes, flipping halfway.
6: Spoon the yoghurt mixture onto a plate and top with the roasted aubergine. Drizzle over the pickled onion, pomegranate seeds, and parsley and serve.
