Olive oil
2 aubergines
50g walnuts
1 tablespoon apple cider vinegar
2-3 tablespoons pomegranate molasses
3-4 tablespoons thick natural yogurt – dairy or vegan
Chopped herbs – coriander/mint/parsley
2-3 spring onions – finely sliced

Heat the oven to 200C. Top and tail the aubergine and cut into 2cm thick rounds.

Brush both sides of each aubergine slice generously with olive oil and lay onto a baking sheet. Place in the oven for 25-30 minutes until browned and tender. It helps to place a small tray of water in the oven whilst baking as the steam helps to give the aubergines a silky softness.

Meanwhile, crush the walnuts in your fists and toast the pieces in a small, dry pan over a high heat for a few minutes, then remove from the heat and allow to cool. Mix the cooled, toasted walnuts with the vinegar and about 3 tablespoons of roughly chopped herbs. You can add a little salt and pepper here too and perhaps a sprinkling of chili flakes or some finely chopped red chili

Arrange the aubergine slices on a serving dish and spoon the yogurt over. Drizzle with pomegranate molasses, then spoon over the walnut and herb salsa, finishing off with a few more chopped herbs and the sliced spring onion

Serve warm or at room temperature