Lebanese style aubergine & pomegranate salad

Method

• Pre heat the oven to 200 degrees (or 180 fan).
• Pierce the skin of the aubergines and roast on a lined baking tray for 50-55 minutes or until soft & wrinkly.
• Chop the spring onions, cherry tomatoes and peppers and put into a bowl.
• Mix together the ingredients for the dressing in a jam jar and give a good shake.
• Once the aubergine is cool enough to touch, chop it into chunks and add it to the bowl with the rest of the ingredients.
• Any juices that come out of the aubergine, add to the jam jar with the dressing.
• Add the dressing to the bowl along with the fresh mint and the pomegranate seeds, and toss with salad tossers or your hands.
• SERVE
• As it comes or make a more hearty meal out of it with falafel, flat breads, pitta, hummus, quinoa, couscous or bulgar wheat.