|2 tbsp||Pomegrante Seeds|
|1 tbsp||red wine vinegar|
|2 tbsp||coconut oil|
|1 tsp||ground cumin|
|1 tsp||Chilli Powder|
|1||Aubergine / Eggplant|
|Salt and pepper|
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.
Thinly slice the aubergine into half-moons.
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.
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.
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.