Eggplant with Yoghurt Sauce Recipe

Ingredients

• 6 medium eggplants
• 1/4 cup olive oil
• Sea salt flakes and freshly ground black pepper
• 1 ½ cups thick Greek style yoghurt
• 2 garlic cloves, crushed
• 3 tsp ground coriander
• ½ tsp ground fennel
• ½ tsp smokey paprika
• ¼ tsp ground cinnamon
• 1 pomegranate, seeds removed
• 2 tbsp extra virgin olive oil
• ½ cup flat-leaf parsley leaves, roughly chopped