Roasted aubergine with tahini dressing and hazelnuts - Serving Dumplings

Ingredients

• 2 aubergines
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• sea salt + black pepper
• 3 tablespoons Greek yoghurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin powder
• 50 g chopped hazelnuts
• 1 tablespoon black sesame
• a pinch of sea salt
• 50 g feta
• 2 tablespoons pomegranate arils
• micro greens
• 2 soft boiled eggs
• 1 tablespoon chopped parsley
• 1 teaspoon za’atar