Ingredients:

Salsa verde:

2 Tbls. finely diced eschallot (shallot)

80ml good olive oil

40ml white wine vinegar or lemon juice

good pinch of salt

1/3 cup of finely chopped soft herbs such as parsley, chives, basil, coriander, chervil and tarragon but use less of something like tarragon as it is quite strong and can overpower the whole thing (1/3 cup chopped is about one big heaping handful)

Eggplant:

2 medium sized purple eggplants

Olive oil for frying

70g goats curd

seeds from 1/4 of a large pomegranate

1 Tablespoon of honey

4 Tbls. toasted and seasoned pine nuts

1 Tbls. honey

Method:

First make your salsa verde. Macerate the shallots in the vinegar or lemon juice with the pinch of salt for at least 15 minutes. Then add in the olive oil and the chopped herbs.

Peel your eggplant in stripes and trim off the top stem, cut in to 1 cm thick slices. Fry the eggplant in a generous amount of olive oil, in a hot pan until well browned on each side. This takes approximately 10 minutes. You’ll probably need to do this in 2-3 batches depending on the size of your pan. Drain them well on paper towel and season with salt. Arrange them on a platter and drizzle with salsa verde and sprinkle with pomegranate seeds, goats cheese and pine nuts. Finish with a drizzle of honey.