Grilled Veggie Delight with Creamy Garlic Yogurt

Ignite all the burners to high heat.

Close the lid until the temperature gauge reaches 290°C.

Place the whole bulb of garlic on the warming rack.

Cook the garlic for 15 minutes, turning regularly.

Remove the garlic from the grill.

Place the whole eggplant on the grill.

Cook the eggplant for 10 minutes, turning regularly, until blackened.

Place the cherry tomatoes on the grill.

Grill the tomatoes for 3 minutes until blistered.

In a small barbecue-safe baking tray, mix honey, red wine vinegar, olive oil, sea salt, and black pepper.

Turn off the center burners to create an indirect cooking zone.

Place the tray in the middle of the grill.

Use tongs to transfer the grilled tomatoes into the tray.

Toss the tomatoes into the dressing in the tray.

Cook the tomatoes for 10 minutes with the lid down.

In a bowl, mix flour and yogurt with a pinch of salt until combined.

Knead the dough for a couple of minutes.

Leave the dough to rest.

Squeeze the soft garlic cloves from their skins into a bowl.

Mix the garlic with yogurt and season with salt.

Spread the garlic yogurt onto a large platter.

Once cool enough to handle, peel off the blackened eggplant skin.

Pull apart the soft eggplant flesh into long strips.

Season the eggplant with a pinch of salt.

Drizzle the eggplant with olive oil.

Squeeze half the lemon juice over the eggplant.

Pick over a few fresh herbs onto the eggplant.

Drizzle tahini over the eggplant and gently toss together.

Arrange the eggplant on top of the garlic yogurt.

Drizzle extra tahini over the eggplant if desired.

Use a fork to gently remove the tomatoes from their vines.

Spoon the tomatoes over the eggplant along with the juices from the tray.

Turn the middle burners up to high heat.

Close the lid until the temperature gauge reaches 290°C.

Divide the flatbread dough into two equal pieces.

Roll each piece into a rough round just under ½ cm thick.

Scatter sesame seeds over the flatbread and press them in.

Grill the flatbreads for 4 minutes until crispy on one side and puffed up.

Crush the pistachios in a pestle and mortar.

Sprinkle crushed pistachios over the vegetables.

Cut the pomegranate in half.

Bash the pomegranate halves so the seeds tumble out on top.

Pick over the remaining herbs for garnish.

Serve the dish with warm sesame flatbreads for scooping.