3 large aubergines
cherry tomatoes, chopped
5–10 chillies
8–10 baby cucumbers
½ cucumber, grated
4–6 peeled garlic cloves
4 confit garlic cloves
2 garlic cloves, finely grated or smashed to a paste
1 lemon, juice only
½ lemon, juice only (optional)
2 tbsp dried mint
1 large onion, finely chopped
shop-bought crispy onions, to serve
50²µ/1¾´Ç³ú pomegranate seeds, to serve
200g/7oz dried brown lentils
200g/7oz coarse bulgur wheat
100²µ/3½´Ç³ú tahini
1 tsp baharat
1 tbsp pomegranate molasses, to serve
salt and freshly ground black pepper
1 tbsp cumin seeds
1 tsp ground cumin
1 tsp mild Madras curry powder
100ml/3½fl oz extra virgin olive oil
2 tbsp olive oil, to serve
2 tbsp rock salt
1 tsp salt
large pinch sea salt flakes
350g/12oz Greek-style yoghurt (get the best-quality sour yoghurt, not too sweet)