Pour two tablespoons of extra virgin olive oil into a small dish that can fit a pasty brush. Heat your favourite fry pan, griddle pan or grill pan over medium-high. While the pan is heating, use a pastry-brush to coat the pieces of eggplant with the extra virgin olive oil then lay the eggplant pieces out in rows in the pan.

As the eggplant pieces smoke and brown, use tongs to turn them over, beginning with the first pieces of eggplant you laid on the pan. You should find yourself continually turning the eggplant pieces. Don’t worry if the pieces of eggplant char, as that’s what you want as it will give the eggplant a lovely smoky aroma and flavour.

As the eggplant pieces brown and even char on all sides, transfer the pieces to a large ceramic bowl to cool.

In a small dish stir the remaining tablespoon of extra virgin olive oil and tablespoon of white wine vinegar or lemon juice to create a simple salad dressing.

Use a tablespoon to scoop the hummus onto a large serving plate and use the back of the spoon to spread the hummus over the plate, creating ridges for the dressing.

Add the cup of fresh flat leaf parsley leaves, half the pomegranate seeds and half the sesame seeds to the charred eggplant pieces and stir to combine, pour the simple salad dressing in and stir to incorporate then pile the eggplant salad on top of the hummus.

Sprinkle on the remaining pomegranate seeds and sesame seeds, drizzle on a little more extra virgin olive oil if you like, and serve immediately.