Step 1

Cook eggplant on an open flame, turning regularly using tongs, for 10-12 minutes until skin blackens and flesh is tender. Set aside to cool briefly, then halve and scoop out flesh, discarding the skin and stems. Place on a chopping board and finely chop. Scrape into a bowl and season well. Add oil, dill, parsley and spring onion and stir to combine.

Step 2

Spoon eggplant mixture into a serving bowl, drizzle with yoghurt and scatter with pomegranate arils and extra herbs. Serve with warm flatbread.