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

To assemble

Line a baking tray with greasproof paper

Layer the Aubergine as follows…

• Half the aubergine slices, Steenbergs Lebanese 7 spice, honey, Steenbergs perfect salt
• Repeat the above once more with the remainder of the aubergines and spice etc
• Drizzle with one tablespoon olive oil
• mix the grated cheese or substitute alternative with panko crumbs.
• cover the aubergine layers with the panko mix
• Cook at 200’c for about twenty minutes till browned and aubergine is tender
• While the dish is cooking prepare the Pomegranate salsa
• Chop tomatoes
• Chop onion
• Add the pomegranate
• Lemon juice
• pomegranate Molasses
• Olive oil
• Steenbergs Perfect salt
• Mix well and put aside
• Add organic nutmeg powderto the washed spinach
• 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