Fried Aubergine, Pomegranate and Hummus Flatbreads

Step 1/5

• 10 cherry tomatoes
• 2 tbsp Pomegrante Seeds
• 1 tbsp red wine vinegar

• bowl
• knife
• Chopping board

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

• nonstick pan

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.