Babaganoush:

1 medium eggplant

¼ cup unsweetened full-fat Greek yoghurt

1 clove garlic

2 Tbsp hulled tahini

1 Tbsp lemon juice & olive oil

1 tsp sugar

Salmon:

1kg side of salmon, deboned

1 Tbsp brown sugar

⅓ cup pine nuts

⅛ tsp ground cinnamon

Pomegranate Salsa:

1 pack NZ Hothouse cocktail truss tomatoes, finely chopped

100g pomegranate arils

1 cup fresh mint leaves

Preheat your oven to 220°C bake. Line a large baking tray with baking paper.

Babaganoush: Turn the largest element of your gas hob onto high heat. Place the eggplant directly on top

of the flame and cook for 8 minutes, turning every 2 minutes, until all sides of the eggplant are blackened

and the flesh feels very soft under the skin. If you do not have gas you can grill on the BBQ.

Wrap the eggplant up in tin foil and set aside to rest for 10

minutes. Once cooled enough, carefully peel the black skin off the eggplant and discard. Remove and

discard the stem. Add eggplant flesh to a bowl along with the remaining babaganoush ingredients and ½

tsp fine salt. Using a stick blender, blitz for 1-2 minutes until smooth. Alternatively, use a nutribullet. Set

aside in the fridge to cool.

Salmon: Place salmon side, skin side down, on the prepared baking tray. Drizzle the flesh lightly with

olive oil and season well with salt and pepper. Sprinkle over the brown sugar and gently rub it into the

salmon. Bake on the upper-middle oven rack for 20-25 minutes, until golden brown and cooked through.

Set aside on a wire rack to cool.

Heat 2 Tbsp olive oil in a small pot on medium-high heat. Add the pine nuts and cook for 2-3 minutes,

stirring often, until pine nuts are golden. Remove from heat and stir through the cinnamon.

Salsa: Add all salsa ingredients to a bowl with a drizzle of olive oil. Season with salt and toss together.

Serve: Spread the babaganoush over a serving platter, then carefully place the salmon side on top. Spoon

over the salsa and pine nuts.

Recipe credit: Melie's Kitchen