2 tbsp cold pressed rapeseed oil
1/2 lemon, juiced
For the hummus & pomegranate topping
1 tbsp hummus
1 tbsp pomegranate seeds
For the tomato & basil topping
5 cherry tomatoes, halve
10 small basil leaves
Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.
Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.
To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.