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1 Cut the brinjals into 1cm-thick slices and sprinkle with salt; set aside for about 30 minutes, then wipe off the salt and any moisture.
2 Heat the oil in a pan and fry the brinjal slices in batches until golden-brown and crispy on both sides; drain on paper towel. Regulate the heat so that the brinjal slices have time to cook through and soften.
3 Next, fry the chickpeas and mustard and cumin seeds in the same pan for a few minutes until heated through and fragrant. Transfer to a pretty platter, along with the pomegranate rubies, herbs and brinjal slices.
