Preheat the oven to 180°C.

Arrange the brinjals on a baking tray. Drizzle with olive oil, then rub to coat the skins in a thin film of oil.

Bake for 20 to 30 minutes, or until they can be pierced easily and their flesh is soft.

Meanwhile, make a dressing with the yoghurt, tahini, lemon juice, garlic and salt.

Dry-fry the pecan nuts in a non-stick frying pan or roast them in the oven – take care with the nuts; you want to roast them to intensify their flavour and to improve their crunchy texture.

Slit each brinjal lengthways, pour a generous quantity of the yoghurt dressing over them and scatter with pomegranate seeds and pecan nuts.

Serve with rocket leaves and any leftover dressing on the side.