|2||garlic — cloves, crushed|
|1||fresh coriander — roughly chopped|
|salt — to taste|
|pepper — to taste|
|4||aubergines — medium|
|100 g||goat's milk cheese — crumbled|
Combine the garlic, coriander and olive oil and season to taste. Blacken and blister the aubergines over the coals or under the grill until cooked, and then split open. Sprinkle the goat’s milk cheese over the aubergines and return to the grill to brown slightly. Leave the aubergines to cool slightly as they are best served gently warmed.
To serve, drizzle the coriander oil and scatter a few pomegranate arils over the aubergines.
Reprinted with permission of Georgia East from her new cookbook – West Coast Wander, published by Penguin Random House Publishers.