Slice aubergine into 1.25 cm slices, brush with oil and bake for 30 mins at 240 degrees C. Brush cooked slices with 50/50 mixture of vinegar/pomegranate molasses. When cool top with yoghurt mixed with a little tahini & grated raw garlic. Sprinkle with sumac and pink peppercorns. Give thanks to the amazing talent that is Claudia Roden who is entitled to full credit for this. Enjoy.