Aubergine With Tahini, Yoghurt & Chilli

Pierce the aubergine with a sharp knife and place on the fire pit/BBQ (if cooking inside, place in the oven at 220°C) for about 40 minutes or until the skin is black and crispy. Leave it to cool slightly. Then, slice the aubergine open and scoop out the flesh and place in a bowl. Drizzle with olive oil, squeeze over the lemon juice and season with salt and pepper.

Mix together the yoghurt, tahini, garlic, honey, lemon, olive oil and seasoning and spoon over a serving platter. Scatter over the aubergine, then the sliced chilli, sumac, pomegranate seeds, olive oil and coriander leaves.