Toasted Coconut Sambal

1 teaspoon fish sauce
1 teaspoon brown sugar
2 teaspoon lemon juice
¼ – ½ chilli chopped fine
3 Tablespoons toasted coconut flakes

Spiced Nutrigrain

Heat together until fragrant
1/3c oil
2 tablespoons garam masala
4 shakes tabasco
2 ½ teaspoons salt
Combine with
300g Nutrigrain

Eggplant, tomato and pomegranate salad

Dice 2 eggplants, toss with 1 teaspoon salt, place on kitchen paper and microwave, uncovered, 10 mins.
Dice and deseed 3 tomatoes cut into small dice. Toss with 1 teaspoon salt and allow to drain excess juice away.
Fry 3 cloves garlic in 1T olive oil.
Add microwaved eggplants and stir gently until brown.
Combine 1T pomegranate molasses
1T honey
1T water.
Pour over eggplant and allow the liquid to absorb into the eggplant.
Cool slightly then add diced drained tomatoes
1 bunch parsley, chopped.
Add 2 tablespoons extra olive oil.
Check for seasoning.
Sprinkle with pinenuts.
You could also add olives, capers or currants.