Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

4 aubergines halved lengthways

1tbsp olive oil

1tsp za’atar

½tsp salt and pepper

2tbsp pomegranate molasses

3tbsp pomegranate seeds

2tbsp toasted almonds

fresh coriander leaves

For the Tahini Dressing:

1 crushed garlic clove

4tbsp fresh tahini

2 juice limes

1tbsp olive oil

An irresistible veggie option for the barbeque.

How to dress up an aubergine! These are amazing served by themselves or as an accompaniment to lamb or couscous.

  1. Whisk together the garlic, tahini and lime juice adding olive oil and more lime if it becomes too thick.
  2. Score the aubergine flesh in a criss-cross pattern. Rub all over with the olive oil.
  3. Sprinkle over the za’atar, salt and pepper.
  4. Put directly on the grill of a low-medium barbecue and cook for 12 minutes each side, turning them every 2 minutes. If the barbecue is too hot the aubergines will burn. If you have a gas barbecue, you can turn up the heat for the final minute when you cook the aubergines flesh side down if you like char marks!
  5. Remove to a serving platter to rest. Drizzle over the pomegranate molasses, then the tahini dressing. Finally, sprinkle with the toasted almonds, pomegranate seeds and fresh coriander leaves.

See more of Anna’s deliciously simple recipes at and follow her on Instagram @annasfamilykitchen

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