Honey and tahini aubergine

Ingredients

4 large aubergines
Olive oil
Maldon sea salt
Cracked black pepper
Garlic granules
2 tbsp toasted sesame seeds
1 red chilli, (optional)
1 pomegranate, deseeded
4 tbsp tahini
2 tbsp acacia honey
Bunch of coriander, roughly chopped
4 white pita breads

Method

• Heat the oven to 200°C/400°F/gas 6
• Remove the stalk from the top of each aubergine, then cut each one into 4 or 5 slices lengthways, depending how thick your aubergines are.
• Put in a large bowl and toss to coat in a generous amount of olive oil. Lay on 2 roasting trays and season on both sides with garlic granules salt and black pepper.
• Roast for 40 to 45 minutes, turning occasionally until tender, then leave to cool. When cool, fold into bundles.
• Meanwhile, toast the sesame seeds on medium heat, shaking the pan occasionally, remove the seeds when they darken and become fragrant, then put to one side.
• Deseed and finely chop the chilli.
• On a large platter, place bundles of the aubergines around the plate.
• Spoon the tahini paste around the plate.
• Drizzle with olive oil and squeeze the acacia honey around the plate.
• Scatter the finely chopped red chilli and garnish with the toasted sesame seeds, fresh coriander and pomegranate seeds. 
• Serve with the pita bread warmed and sliced into lengths.

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