Roasted aubergine with pomegranates & parsley

• large or 2 smaller aubergines

  (about 400g in total)

• coriander seed↗1 tbsp tbsp
• cumin seed↗1 tbsp tbsp
• extra virgin olive oil↗3 tbsp tbsp

  plus extra for drizzling

• handful fresh parsley↗

  leaves

• Greek yogurt↗

  to serve

• seeds

  from ½ ripe pomegranate

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.

2. 2

   Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.

3. 3

   Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.