Instructions

Preheat oven to 150c. Place pinenuts onto an oven tray and roast for 5 minutes, or until golden. Increase oven temperature to 200c. Place eggplant into a large bowl, drizzle with olive oil, add spices and salt and toss to mix well. Place eggplant onto two baking paper lined oven trays and roast until cooked through. Allow to cool to room temperature.

To serve, place eggplant onto a serving plate. Sprinkle over pinenuts, mint leaves and pomegranate. Place a large dollop of yoghurt in the centre of the plate, drizzle with pomegranate molasses and garnish with dukkah.

Ingredients

250g NISI Natural Yoghurt
2 medium eggplant, cut into 1.5cm cubes
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp sea salt
1/3 cup pinenuts
1/4 cup mint leaves
1/4 cup pomegranate arils
1 tbsp dukkah
2 tbsp pomegranate molasses