Roast the aubergines in a marinade of extra virgin olive oil and pomegranate molasses until soft and a little crispy. The green tahini is made of fresh coriander and prezzemolo with a little mint and some lime. Then to serve, some pistachio and crumbled sheep or goat’s cheese.

INGREDIENTS

2 large aubergines
100g feta or similar
Handful of chopped pistacchio nuts
A few bitter lettuce leaves

FOR THE DRESSING

4 tbsp extra virgin olive oil, we used Tenuta Librandi Nocellara del Belice
1 tbsp apple cider vinegar
2tbsp pomegranate molasses
Maldon sea salt

FOR THE GREEN TAHINI SAUCE

100g  tahini
Large handful of coriander
Large handful of flat leaf parsley
A sprig of mint
Juice of 2 limes
Pinch of salt

METHOD

Dice the aubergines and leave them for 20 mins or so in a colander with some salt. Meanwhile prepare the dressing ingredients.

Pat dry the aubergine with kitchen paper and then toss in the dressing ingredients. Then roast for around half an hour at 180°C.

While this is roasting, prepare the green tahini sauce in a small blender.

Once the aubergines are ready, combine with a few bitter leaves, the crumbled feta and plate. Then add the green tahini sauce and finish with the chopped pistachios.