Step 1/5
- 10 cherry tomatoes
- 2 tbsp Pomegrante Seeds
- 1 tbsp red wine vinegar
Roughly chop the cherry tomatoes then scrape them into a bowl with their juices. Stir in the pomegranate seeds, red wine vinegar and a good pinch of salt and pepper. Set aside.
Step 2/5
Thinly slice the aubergine into half-moons.
Step 3/5
- 2 tbsp coconut oil
- 1 tsp ground cumin
- 1 tsp Chilli Powder
- 1 Aubergine / Eggplant
- microwave-safe bowl
- microwave
- wooden spoon
Zap the coconut oil in a large bowl in the microwave for 30 seconds until it’s melted. Stir in the ground cumin and chilli powder along with a pinch of salt and pepper. Chuck in the aubergine (aka eggplant) then use your hands (or toss them in a bowl) to coat all of the slices in the oil and spice mix.
Step 4/5
Put a large non-stick frying pan over a medium heat. Lay the aubergine slices in the pan, trying to get all of them in a single layer. Fry for 5 minutes on each side until golden and crisp on the outside and squidgy on the inside.
Step 5/5
- 2 flatbreads
- 6 tbsp hummus
Take the pan off the heat. Zap your flatbread in the microwave to warm it then spread with the hummus. Spoon over the tomato-pomegranate salsa, then pile the aubergine slices on top. Mix the rocket with any remaining vinegar left in the bottom of the bowl, then scatter that onto your flatbread.