This eggplant and pomegranate dish goes beautifully with lamb: Grill a large eggplant until it falls apart then cool and peel off skin. Drain off liquid then mix eggplant flesh with 2 cloves crushed garlic and 100ml natural yoghurt. Add 50ml olive oil and season with salt and pepper. Mix in 100g roughly chopped roasted almonds, half a bunch of flat-leaf parsley and 100ml natural yoghurt. Season to taste, drizzle with 50ml olive oil and sprinkle with seeds of half a pomegranate.
