Charred aubergine salad with sugar-spice onions - Good Food Middle East

Ingredients

• 1 large aubergine, thinly sliced into rounds
• 1-2 tbsp sunflower oil
• 50g desiccated coconut
• ½ tsp turmeric
• 2 x 400g cans brown lentils, rinsed and drained
• bunch spring onions, sliced
• small pack coriander, stalks finely chopped, leaves roughly chopped
• 150g pack pomegranate seeds
• 85g cashew nuts, bashed a few times
• 3 onions, roughly sliced
• 1 tbsp sunflower oil
• 2 tsp each ground cumin
• 2 tsp ground coriander
• 2 tbsp light brown soft sugar
• 160ml can coconut cream
• juice 3 limes
• 1 tbsp onion seeds or nigella seeds
• 2 tbsp mango chutney