Fried aubergine, pomegranate and hummus flatbreads

Updated at: Thu, 17 Aug 2023 13:34:07 GMT

Step 1

Roughly chop the cherry tomatoes then scrape them into a bowl with the juices.

Step 2

Stir in the pomegranate seeds, red wine vinegar and a good pinch of salt and pepper.

Step 3

Set aside.

Step 4

Zap the coconut oil in a large bowl in the microwave for 30 seconds until melted.

Step 5

Stir in the ground cumin and chilli powder along with a pinch of salt and pepper.

Step 6

Chuck in the aubergine then use your hands to coat all of the slices in the oil and spice mix.

Step 7

Put a large non-stick frying pan over a medium heat.

Step 8

Lay the aubergine slices in the pan, trying to get all of them in a single layer.

Step 9

Fry for 5 minutes on each side until golden and crisp on the outside and squidgy on the inside.

Step 10

Take the pan off the heat.

Step 11

Zap your flatbread in the microwave to warm it then spread with the hummus.

Step 12

Spoon over the tomato-pomegranate salsa, then pile the aubergine slices on top.

Step 13

Mix the rocket with any remaining vinegar left in the bottom of the tomato bowl, then scatter that into your flatbread.

Step 14

Roll up and gobble down.

Step 15

JOE'S TOP TIP Mixing tomatoes with red wine or sherry vinegar helps to intensify their flavour.

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