• 2 teaspoons of lightly toasted cumin seeds
  • 1 teaspoon cinnamon
  • 2 teaspoons of ground coriander
  • 1 teaspoon garlic granules
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 3 aubergines, cut into wedges
  • Olive oil
  • A pinch of salt and pepper
  • 6 tablespoons of yoghurt
  • 2 tablespoons of tahini
  • A squeeze of lemon
  • 60 g California walnuts, toasted and roughly chopped
  • 2 tablespoons of pomegranate molasses
  • Small bunch of flat leaf parsley, roughly chopped
  • Seeds of half a pomegranate


  1. Preheat the oven to 200°C.
  2. Mix all the spices together and put to one side. Brush the sliced aubergine with olive oil, place on a baking tray and sprinkle the spice mix over them; season with salt and pepper.
  3. Place the tray in an oven for 25-30 minutes, turning over halfway, until the aubergines are tinged golden brown around the edges.
  4. Mix the yoghurt with the tahini adding a squeeze of lemon, then dilute with a splash of water to create a good drizzling consistency.
  5. Drizzle the aubergines with the tahini yogurt and pomegranate molasses. Sprinkle pomegranate seeds, chopped California walnuts and flat leaf parsley over it to serve.