Roast Garlic and Mint Eggplant

Ingredients 

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• 1 large eggplant

• 1 tbsp olive oil

• 1/4 tsp salt

• Seeds from 1 pomegranate

• 1 cup yoghurt

• 1/4 cup Roast Garlic and Mint Sauce

• 1/4 tsp sumac

• 1/4 tsp fine chili flakes

• Micro greens (for garnish)

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Method:

• Slice the eggplant into large rounds and place into a cold pan. Massage in the oil and salt and then place the pan on a medium high heat.

• Cook the eggplant for 20 minutes, or until the eggplant turns golden brown and the edges have started to dry out.

• To serve, mix the yoghurt and Roast Garlic and Mint Sauce together and spoon over the eggplants. Sprinkle over the pomegranate, sumac, chili and micro greens. Enjoy!