Jamie Magazine
By Andy Harris
Recipe From
Jamie Magazine
By Andy Harris
450g aubergine (1-2, depending on size)
olive oil
1 bunch of fresh mint
1 clove of garlic
3 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1 tablespoons pomegranate molasses
9 tablespoons thick Greek-style yoghurt
1 handful of pomegranate seeds
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