Aubergine shawarma with garlic and thyme labneh, dukkah and pomegranate molasses dressing

Serves 8-10 Starters and mains

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Method

To make the labneh, mix the yoghurt and salt together and spoon the mixture into a sieve lined with muslin (or you can use a coffee filter or double layer of kitchen paper). Leave, chilled, for a couple of days (or overnight, if you are short of time). When the labneh is firm, add the garlic and thyme leaves and mix well. Form the mixture into balls, or use a teaspoon to form quenelles. Preheat the oven to 200C/ 180C Fan/Gas 6. Top and tail the aubergines and cut the flesh into 2cm-square dice. Put them into a large bowl and add the cherry tomatoes. Stir in the shawarma spice paste and olive oil and season to taste with salt flakes and freshly ground black pepper. Transfer the mix to a roasting tray and roast for 40 minutes or so, until the aubergine is golden and the tomatoes are soft and sticky.

In the meantime, mix all the ingredients for the dukkah together and spread them out on a roasting tray. Roast for 5-8 minutes in the oven (while the aubergines are cooking), until golden. Transfer to a food processor and blitz lightly (or use a pestle and mortar to lightly crush them). Set aside.

Whisk all the ingredients for the dressing together, along with approx. 2tbsp water.

Spoon the aubergine mixture into small serving bowls and drizzle over the dressing. Top with a spoonful of labneh. Scatter a little of the dukkah mixture over each and garnish with pomegranate seeds and fresh mint and coriander leaves.