Summery Roast Aubergine and Courgette

• 3 Aubergines halved lengthways
• 2 Courgettes
• 4 tbsp of olive oil
• Salt
• 3 tbsp Pomegranate Molasses
• Seeds from 1/2 pomegranate
• Fresh mint leaves
• Whole garlic head
• Juice of 1 lemon

Preheat your oven to 200ºC.

Slice the garlic head in half across the centre. Chop the aubergine and courgette into large chunks, add to the baking dish with the garlic and drizzle all over with the olive oil. Sprinkle with sea salt and roast in the oven for 20 minutes or until beginning to turn golden brown. 

Mix the lemon juice, remaining olive oil and pomegranate molasses together and pour over the veg. Return to the oven and roast for a further 5 minutes. 

Remove from the oven and sprinkle over the pomegranate seeds. Serve in the baking dish or on a serving plate as a side dish.