What you do
Spread the sliced onion out onto a parchment lined baking sheet. Drizzle with a little olive oil and sprinkle with a little salt. Cover with foil and bake in the oven for 20 minutes at 180c.
Meanwhile lay the aubergine chips on another parchment lined tin, drizzle with a little olive oil and sprinkle with a little salt and open roast in the oven with the onions for about 25 minutes until lightly golden and softened.
Once the onions have softened, remove the foil and cook for a further 10-15 minutes until lightly golden and sticky.
Remove the aubergines when ready and add the onions to them on the tray.
Make the dressing by mixing everything together and brush thickly over the aubergines and onions. Pop back into the oven for 7 minutes so it all becomes nice and sticky.
To serve – Pile onto a serving plate, sprinkle over chopped herbs, pomegranate seeds and toasted almonds.
2 large aubergines, trimmed, halved and cut into long, thick, chip shapes
2 medium red onions, quartered, peeled and sliced
2 tablespoons sun dried tomato paste
1 tablespoon tahini paste
1 tablespoon honey
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons orange juice
Fresh chopped parsley, mint and dill
A scatter of pomegranate seeds
Toasted flaked almonds