Roasted eggplant with pomegranate molasses dressing

2 medium eggplants, ends trimmed, sliced into 1cm rounds
3 tablespoons olive oil
Fine sea salt and freshly ground black pepper
The seeds from 1/2 pomegranate, optional
Fresh mint leaves, to serve

Pomegranate dressing
1 tablespoon honey (use brown rice syrup if vegan)
2 tablespoons pomegranate molasses
3 tablespoons lemon juice
4 tablespoons extra-virgin olive oil

Preheat oven to 200C (400F). Brush two oven trays with a little of the olive oil, then arrange eggplant slices in a single layer. Brush tops with remaining oil, season with salt and pepper and roast 15-20 minutes or until golden underneath. Flip each piece over and cook for a further 5-10 minutes or until golden on both sides and tender right through. Remove from the oven and set trays aside to cool to room temperature.

Meanwhile combine honey and pomegranate molasses in small bowl. Add lemon juice, then whilst whisking, drizzle in olive oil. Season with salt and pepper.

To serve, transfer roasted eggplant rounds to a large platter, drizzle generously with dressing, scatter with pomegranate seeds and mint leaves. Any leftover dressing will store in a glass jar in the fridge for up to 1 week.

This recipe was first created for and featured in Taste Magazine (NZ) as part of a Middle-Eastern inspired vegetarian Christmas feast. You can find the starter from this spread here and also the dessert here.