Lebanese Stuffed Aubergine with Pulled Mushrooms, Pomegranate and Yoghurt Style Dressing

Preparation:

1. Zest and juice the lemon
2. Slice the garlic
3. Chop the coriander (reserve a little for garnish)
4. Slice the spring onion (reserve a little for garnish)
5. Slice the chillies (reserve a little for garnish)
6. Cut the aubergine in half & score
7. Toast the almonds

Method:

1. In a bowl mix together the olive oil, lemon, garlic, ras el hanout and maple syrup to create the marinade.
2. Place the aubergine on a tray and smother in the marinade - roast in an oven at 170oC for 12-15 minutes.
3. In a pan over a medium heat fry the pulled mushrooms, add the chilli, coriander and spring onion.
4. Remove the cooked aubergine from the oven and top with the pulled mushroom mix.
5. Transfer the aubergine onto a suitable serving dish
6. Finally garnish with the yoghurt, pomegranate, chopped coriander, spring onion, chilli and almonds - serve!