- 4 medium-sized brinjals
- 1 T olive oil
- 1 cup yoghurt
- 1 T tahini
- 4 t freshly squeezed lemon juice
- ½ t crushed garlic
- Salt, to taste
- ½ cup pecan nuts
- 1 cup fresh pomegranate seeds
- Fresh rocket leaves, for serving
Preheat the oven to 180°C.
Arrange the brinjals on a baking tray. Drizzle with olive oil, then rub to coat the skins in a thin film of oil.
Bake for 20 to 30 minutes, or until they can be pierced easily and their flesh is soft.
Meanwhile, make a dressing with the yoghurt, tahini, lemon juice, garlic and salt.
Dry-fry the pecan nuts in a non-stick frying pan or roast them in the oven – take care with the nuts; you want to roast them to intensify their flavour and to improve their crunchy texture.
Slit each brinjal lengthways, pour a generous quantity of the yoghurt dressing over them and scatter with pomegranate seeds and pecan nuts.
Serve with rocket leaves and any leftover dressing on the side.