2 large aubergines
¼ tsp chilli flakes
1 tbsp chopped coriander
1 garlic clove, crushed
1 tbsp chopped parsley
seeds from ½ pomegranate
4 tbsp olive oil
2 tbsp cider vinegar
85g/3oz walnuts, chopped
60g/2¼oz pickled walnuts, chopped
1 tbsp walnut pickling liquid
2 tsp walnut oil
75g/2¾oz goats’ cheese, crumbled