Aubergine with Swiss chard, pomegranate molasses, garlicky yoghurt

I was feeling in the mood for fatteh but then a slightly lighter one…..and look what I found in my fridge : some swiss chard and aubergines. Perfect for a super simple kind of yoghurt dish with lots of flavours. 

4 long aubergines or 2 regular ones
2 onions
olive oil
1 bunch of swiss chard, cleaned and coarsely chopped 
dash of pomegranate molasses
250 ml Greek yoghurt
1/2 clove of garlic, finely grated
75 g pine nuts
seeds of 1/2 pomegranate
dried mint
sumac 

Pre heat the oven at 200 C. Halve the aubergines, transfer them to an oven tray and make a diamond pattern with a sharp knive. Sprinkle with salt and olive oil. Roast until golden and soft. Half the onions and chop finely. Fry golden in some olive oil. Add the swiss chard and stir fry. Add some pomegranate molasses and turn the fire on low heat. Mix the Greek yoghurt with some salt and garlic. Fry golden the pine nuts. Divide the greens over a plate, on top the aubergines, the yoghurt and end with the pomegranate seeds, the golden pine nuts, the dried mint and some sumac and olive oil.