This is as good as any introduction to ‘griddling’. Aubergines really drink oil but cooking them this way will mean you have better control over how much oil you use. The pomegranates are a great finishing touch but don’t worry if you can’t find one in the supermarket, the dish holds up anyway without them. This is a sharing dish that goes on the table.
Ingredients (Serves 4)
1 small pot (100g) of sheep or goats yoghurt. ‘Total’ brand is perfect
2 spring onions
2 green chillies
Maldon sea salt
Sunflower oil (or any oil, sunflower is my preference for this recipe)
Cut the aubergine long ways into three or four thick slices depending on its size. You have to level off the rounded outer bits so it sits on the griddle pan. Put the griddle pan on the flame and brush with the oil. Lay the slices onto the pan and turn the heat to medium. Cook each side until the skin is well marked and the aubergine is golden. Take off the heat and lay onto kitchen roll, repeat the process until all cooked.
Dab off any oil from the aubergine with the kitchen paper then lay onto a large plate. Put the yoghurt into a bowl and mix a teaspoon of lemon juice, salt and pepper. Cut the spring onions and the green chillies into rings, not too thick. Empty the seeds out of the pomegranate. Dress the plate when it is ready to go to the table by evenly drizzling the yoghurt over the aubergines, sprinkle over the spring onions and green chilli then finish with the pomegranate. There are no problems prepare this dish in advance.