Roast Aubergine with tahini yogurt

1 slice per plate served with lamb (or 3 slices per plate for a vegetarian option)

1 aubergine

1 tbsp extra virgin olive oil

1 tsp sea salt

2 tsp freshly ground black pepper

For the topping

½ onion

1 tbsp extra virgin olive oil

1 tsp cumin seeds, toasted and lightly crushed

1 tsp coriander seeds, toasted and slightly crushed

1 tbsp flaked almonds

pinch of sea salt

To serve

1 tbsp pomegranate seeds

Lime zest

For the tahini yogurt

200g yogurt

2 tbsp tahini

juice of ½ lemon or lime

freshly ground black pepper

Add all the ingredients to a bowl and mix together. Adjust the seasoning to taste.