Method

Slice finger brinjals into thick disks.  Salt one side of each slice, and let the brinals sweat for a few minutes before doing the same on the other side – this is to get the bitterness of the brinjal out. With a paper towel, dab the residual salt and moisture from the brinjals. 

In a pan, on medium heat, generously add olive oil and bring to heat. Place brinjals in pan and let cook for a few minutes on each side. Sprinkle mixed herbs, salt and pepper to taste. Once cooked, set aside. 

Finely chop garlic and mint leaves, add a bit of salt and grind together using a pestle and mortar. Add 1 tablespoon olive oil, red wine vinegar and honey – mix well. 

Layout the brinjals in a serving bowl, sprinkle pomegranate rubies over dish, add salt and pepper to taste, and dollop drizzle dressing over.  Greek yogurt is also quite a lovely accompaniment to this dish.