1. Put the aubergines into a dry pan and cook on high to give a little colour
2. When slightly brown, remove and put aside
3. Line a baking tray with greaseproof paper
4. Layer the Aubergine as follows…
5. Half the aubergine slices, Steenbergs Lebanese 7 spice, honey, Steenbergs perfect salt
6. Repeat the above once more with the remainder of the aubergines and spice etc
7. Drizzle with one tablespoon olive oil
8. mix the grated cheese or substitute alternative with panko crumbs.
9. cover the aubergine layers with the panko mix
10. Cook at 200’c for about twenty minutes till browned and aubergine is tender
11. While the dish is cooking prepare the Pomegranate salsa
12. Chop tomatoes and onion
13. Add the pomegranate, Lemon juice, pomegranate Molasses,Olive oil and Steenbergs Perfect salt
14. Mix well and put aside
15. Add organic nutmeg powder to the washed spinach
16. Cook quickly to wilt the leaves, set aside

To assemble:

• Divide the spinach onto two dinner plates
• Top each plate with half the Aubergine Bake
• Drizzle a little honey over each
• Serve the Pomegranate salsa on the side of each plate
• Eat while still hot