Spicy Aubergine & Pomegranate Flatbreads

Ingredients

• 2 aubergines
• 2 tbsp pomegranate molasses
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 4 flatbreads
• 80 g pomegranate seeds
• 200 g hummus
• 20 g fresh parsley

Method

1. 1

   Preheat the oven to 220°C/200°C fan. Slice the aubergines into 1cm rounds.

2. 2

   Whisk together the harissa, pomegranate molasses and olive oil. Toss the aubergine slices in this mixture and spread on a baking tray.

3. 3

   Roast for 25-30 minutes, turning once, until the aubergine is collapsed, sticky and caramelised at the edges.

4. 4

   Warm the flatbreads in a dry pan. Spread generously with hummus.

5. 5

   Arrange the roasted aubergine slices over the hummus. Scatter over the pomegranate seeds and roughly chopped parsley. Serve open, drizzled with any remaining pan juices.