Instructions

1. Cut the aubergine vertically into 1cm slices. Brush them with oil, then grill them on the BBQ or in a griddle pan until soft and lightly charred.
2. Meanwhile mix a spoonful of olive oil with the minced garlic and set aside.
3. In another bowl, mix the tahini paste with the lemon juice, then add some warm water (about 2 Tbsp) to make a thick sauce. Season it with salt and pepper (you can add some minced garlic to it too).
4. When the aubergine is soft and charred, brush them with the garlic oil, then season with salt & pepper. Grill for another 30 seconds on both sides over low heat/flame (don’t burn the garlic!).
5. Place the aubergine onto a platter and drizzle with the tahini sauce, then scatter the pomegranate seeds all over.
6. Serve warm or at room temperature.