Roasted aubergine salad with pomegranate dressing (Salatat al-rahib)

1. Prick the aubergines with a fork and roast over a gas flame or in a 220 °C oven, turning often, for 25-30 minutes until the skins are charred and the flesh is completely soft.

2. Leave covered for 10 minutes, peel, drain the flesh in a sieve for 10 minutes, then chop roughly with a knife.

3. Cut the tomatoes and bell pepper into small dice and finely chop the spring onions and parsley.

4. For the dressing, mix the pomegranate molasses, lemon juice, crushed garlic, olive oil and salt.

5. Toss the aubergine with the vegetables and dressing.

6. Spread onto a flat plate and serve with pita.

Tip: Salatat al-rahib (the monk's salad) is a Lenten dish from the Lebanese Christian tradition; smoky aubergine like baba ganoush, but without tahini, fresher and more vegetable-led. Sprinkled with pomegranate seeds it looks even nicer.