Can be a starter or part of a mezze/tapas selection. It workes well with baked portobello mushrooms as well as aubergine.
2 large and long aubergine sliced
20g pine nuts
1tbsp chilli flakes
Zest of a lemon
100g natural yoghurt
1 1/2 tbsp olive oil
1 clove garlic, crushed
pinch of salt
Seeds from 1 pomegranate
Combine all of the ingredients for the topping and set aside. Combine all the ingredients for the buttermilk sauce and set aside.
Heat a griddle pan. Lay the slices of aubergine down on tope and cook until clear lines can be seen. Turnover and repeat on the other side. Turn a 3rd time to create a criss-cross pattern. Repeat for the other side. By the time the aubergine has a nice lattice pattern on each side, the slices should be cooked through. They should be soft and pliable. They can be served in slices or rolled onto wooden skewers.
Plate up the aubergine. Top with the herb mix and immediately before serving, pour over the buttermilk sauce. Top with pomegranate seeds.