2 medium size aubergines
2 large table spoons of olive oil for grilling
1 Lemon, juiced
30mls PomegranateActive
1 teaspoon dried mint
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 large spoon of olive oil for the sauce
200g feta cheese
1/2 pomegranate, seeded
1 handful of rocket leaves for garnish
Wash the aubergines then slice each one to around 5mm thick with the skin on
Put the slices in a large baking tray then brush one side of each slice with olive oil
Put the tray under the grill and cook until golden, then turn the slices to the other side and brush with olive oil and grill again until golden
Meanwhile in a small bowl mix lemon juice, PomegranateActive , dried mint, salt and pepper and 1 large spoon of olive oil
Arrange the aubergine on a platter and drizzle the sauce on top
Crumble the 200g of feta cheese on top of the aubergine and garnish with pomegranate seeds and rocket leaves
