• 4 large aubergines
  • 2 garlic cloves, crushed
  • Grated zest of 1 lemon and 2 tbsp lemon juice
  • 75ml olive oil
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • Seeds of ½ a large pomegranate (80g net weight)
  • Salt and black pepper


  1. Place the aubergines directly on two separate moderate flames on the stove and roast for 15-18 minutes.
  2. Use metal tongs to turn them around occasionally, until the skin is burnt and flaky and the flesh is soft. Allow to cool down slightly.
  3. Peel the warm aubergines and use your hands to pull the soft flesh into long thin strips. Drain in a colander for an hour at least, preferably longer to get rid of as much water as possible.
  4. Place the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, half a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.
  5. When you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds and garnish with the remaining herbs.