Rose Harissa Roasted Aubergine, with Tahini & Pomegranate

With only 5 minutes prep this vegan aubergine dish really is a winner. It is delicious eaten hot or cold, as a side dish, or as the main event.
@belazu_co

2 aubergine
4 teaspoons Belazu’s Rose Harissa
2 tablespoons Tahini
3 tablespoons pomegranate seeds and pine nuts
1 tablespoon pomegranate molasses or balsamic vinegar
Mint leaves to serve

Pre-heat the oven to 200 degrees.

Cut the aubergine lengthways in half. With a sharp knife cut (not all the way through) diagonal criss crosses into the flesh. Smear a teaspoon of rose Harissa onto each half. Drizzle with olive oil and season. Roast for approximately 45 minutes to 1 hour.

Drizzle with Tahini & Pomegranate molasses and sprinkle with pomegranate seeds, toasted pine nuts and mint. Delicious hot or cold.