Ingredients

Steps

• Preheat the oven to 230°C.
• Halve aubergines lengthways and score a criss-cross pattern into the flesh.
• Brush with olive oil and season with salt and pepper.
• Roast flesh-side up for 40 minutes until dark golden-brown.
• Combine walnuts, pickling liquid, vinegar, garlic, chilli, walnut oil, parsley, and half the coriander.
• Spoon salsa over hot aubergines and allow to cool completely.
• Garnish with remaining coriander, goats cheese, and pomegranate seeds before serving.