Aubergine with buttermilk and pomegranate

Aubergine is quite versatile and has a 'meaty' texture to it. Try this delicious recipe by Yotam Ottolenghi. Very filling and good both on its own, as a starter, lunch or with meat. The za'atar makes the whole difference. Obviously buttermilk is just some milk with butter in it. I use almond milk with ghee (clarified butter). 

Aubergine rolls with pesto

Cut the aubergine horizontally into thin slices. Sprinkle with salt and leave for about 15 minutes to remove the bitter juice.

Prepare some pesto while you wait for the aubergine: Blend some basil with pine nuts, a bit of olive oil and some parmesan cheese.

Turn on oven - 180 degrees.

Turn the aubergine slices over and sprinkle with salt. Wait another 15 minutes. Rinse thoroughly in cold water and dry on a kitchen towel.

Heat some coconut oil in a big frying pan and add some pressed garlic. Fry the aubergine slices on both sides and dry on a kitchen towel.

Add pesto to one side of the aubergine slices. Add some salt and pepper and roll the slices. Secure with a tooth pick.

Bake the slices for about 10 minutes and serve while hot.