Aubergine with Tahini, Yogurt & Pomegranate

Ingredients

• 2 long brinjals
• 2 tablespoons tahini
• 4 tablespoons fresh pomegranate pearls + to garnish
• 4 tablespoons hung yogurt
• 3-4 tablespoons olive oil
• Salt to taste
• ½ teaspoon cumin powder
• ¼ teaspoon red chilli powder
• Juice of ½ lemon

Method

1. Heat olive oil in a non-stick grill pan. 
2. Trim the two ends of brinjals and cut into thin long slices. Place the slices in the grill pan and grill, turning sides, till light golden.
3. Put hung yogurt and tahini in a bowl. Add salt, cumin powder, red chilli powder, lemon juice and mix well. Add 4 tablespoons pomegranate pearls and mix.
4. Remove the brinjal pieces from the grill pan, lay them flat on table top, place some of the yogurt mixture at one end and roll. 
5. Keep the rolls on a serving plate, sprinkle a few pomegranate pearls and serve immediately.