Grilled aubergine stacks

• aubergine↗1 1
• cold pressed rapeseed oil↗2 tbsp tbsp
• lemon↗½ ½

  juiced

• hummus1 tbsp tbsp
• pomegranate seeds↗1 tbsp tbsp
• cherry tomatoes↗5 5

  halved

• small basil leaves↗10 10

Step-by-step instructions

1. 1

   Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.

2. 2

   Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.

3. 3

   To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.