This is an absolutely indulgent starter, looks fantastic, yet it's really easy to make
Works best with following dressings:
Wash aubergines and cut in halves.
With a knife, score the flesh deeply in a diamond cross-hatch patterns.
Press open the cuts and sprinkle the eggplant halves with plenty of salt. Set aside for approximately 30 minutes and let the salt draw out the moisture.
Then gently squeeze the eggplant to remove the salty water. Pat them dry a bit with a paper towel.
Baste or drizzle generously with olive oil and then bake in the preheated oven at 200C (400F) for around 35min.
Drizzle Dressini Beetroot & Garlic tahini dressing on top and carnish with pomegranate, almond flakes and some parsley. Enjoy!