2. Season the aubergine and fry the slices in batches, 3-4 minutes on each side, until golden until tender, adding more oil as necessary. Transfer to a plate as you do them. Take care when laying the slices in the hot pan as the hot oil can spit madly.
3. Arrange the slices on a large platter, each piece slightly overlapping with the other.
4. Scatter over the chilli and garlic, followed by the pistachio nuts, pomegranate and mint.
5. In a separate bowl, whisk together the oil, lemon juice and vinegar and season. Drizzle over the salad and serve.
