To make the Eggplant Jam:

1. Dice eggplant into inch-sized cubes. Heat oil in a medium saucepan over medium heat and add onion. Cook for 2 minutes, stirring, until the onion has become translucent. Add cumin, garlic and stir to coat the onion and for the aromatics to heat. Add eggplant and stir again to coat in the spiced onion mixture. Add water. Bring to a boil then reduce heat to a simmer. Cook for around 20 minutes, stirring occasionally, or until the mixture reaches a jam consistency. Season with salt and pepper.
2. In the meantime prepare the cauliflower and make the Tahini Sauce.

To make Grilled Cauliflower:

1. Preheat an oven grill to 180C (350F).
2. Cut cauliflower into florets and place in a bowl. Drizzle with olive oil and toss to coat. Spread florets on a baking tray lined with baking paper and grill for 20-25 minutes, turning over halfway through cooking, or until the florets are nicely brown and in some places blackened.

To make the Tahini Sauce:

1. Whisk all ingredients until smooth sauce consistency. Store in a jar until needed. The sauce will keep for up to a week (depending on your yoghurt use by date). It’s great for roast veg, salads, grilled meats.

To serve:

1. Spread the eggplant jam on a serving platter. Top with grilled cauliflower florets. Drizzle over some of the tahini sauce and sprinkle the lot with toasted pine nuts and pomegranate seeds.