- In a bowl, mix the yoghurt, cumin, coriander, cinnamon, mint and parsley together to make the dressing. Add 1 tablespoon of water so that it’s not too thick.
- Preheat the BBQ for a medium heat, and lightly oil the grill.
- Sprinkle each slice of aubergine with a little salt and arrange on the BBQ carefully.
- BBQ the aubergines for 8-10 minutes, turning halfway. They are ready when the slices are a deep golden colour and begin to char.
- Place the aubergine slices on a large platter and allow to cool to room temperature. Spread the yogurt mixture evenly over the aubergines, cover with foil, and leave at room temperature for at least an hour.
- When ready to serve, drizzle over a tablespoon of olive oil, and scatter the pomegranate seeds and chopped pistachio nuts on top.
OR
If BBQ is not an option, the aubergines can be cooked on a griddle pan or hot frying pan, or under an oven grill following the same method.
Not
suitable for anyone with a nut allergy.
