Roasted aubergines with pomegranate, fresh herbs and tahini and amba dressing - The Jewish Chronicle

Ingredients

• 3 aubergines (about 900g)
• 1 tsp garlic granules
• ¼ tsp sea salt
• Pinch black pepper
• 5-5 tbsp. extra virgin olive oil
• ½ tsp each of finely chopped flat leaf parsley, mint and chives
• 1 tbsp pomegranate seeds Tahini and amba dressing:
• 30ml tahini (sesame seed paste)
• 30ml water
• 1 tbsp lemon juice
• 1 tbsp amba
• ¼ tsp ground cumin
• Sea salt