2 eggplants, sliced into 1cm slices
2 tablespoons extra virgin olive oil
2 teaspoons sumac powder
1 tablespoon pomegranate seeds
1 tablespoon chopped pistachio nuts
2 tablespoons natural yoghurt or labneh cheese
In a bowl mix together the sliced eggplant and olive oil until eggplant is lightly coated with the oil. Lay the slices in a single layer on an oven tray lined with baking paper. Sprinkle with sumac powder. Roast for approx. 20 minutes at 175 degrees/C.
Once cooked, remove the eggplant from the tray and pile overlapping on a serving platter coming to a peak in the centre . If desired – sprinkle with a little extra sumac powder. Spoon yoghurt or labneh on centre of the eggplant. You will need to work quickly now as the yoghurt will begin to melt. (Labneh doesn’t melt so quickly). Sprinkle with pomegranate seeds and chopped pistachio nuts. Serve immediately.
