Chef Sami Tamimi shares his recipe for Roasted Aubergine

Roasted aubergine with tomato pomegranate and herbs

Ingredients:

3 long or 2 normal aubergines 
90ml olive oil
Salt
Black pepper 
300g mixed cherry tomatoes, cut into halves 
2 garlic cloves, crushed 
10g parsley, chopped 
1 tbls chopped mint 
2 tbls lemon juice 
2 tbls pomegranate molasses
10 basil leaves 

Method:

Preheat the oven to 220°C 

Cut the aubergines lengthwise into 4 or 6 wedges, depending on which one you are using. Arrange the wedges on a lined baking tray and drizzle with halve of the olive oil, ½ teaspoon salt and a good grind of black pepper. Mix well to coat and roast for about 25 minutes, or until golden brown. 

Allow the aubergine wedges to slightly cool down while you are making the salsa. Mix the tomato, garlic, parsley, mint, lemon juice and the rest of the olive oil in a medium bowl and season well with salt and pepper.

Arrange the aubergine wedges onto serving plate and spoon the tomato salsa on top. Drizzle with pomegranate molasses and finish with the basil leaves.