Slice the aubergines thickly (about 1cm thick)
Pour olive oil on them, sprinkle sea salt and stir them well.
Roast the aubergine slices in a pan for about 4 minutes on each side, until golden.
Place them nicely on a plate and then put yoghurt on them.
Add a few tbs of pesto.
Sprinkle the pomegranate seeds, to get a delicate taste and a crispy texture