Garlic Oil

1. Preheat the oven to 150°C (300°F).
2. Peel the garlic cloves and place them in a small oven-safe dish together with the rosemary sprig.
3. Pour in enough olive oil to completely cover the garlic.
4. Roast for about 45 minutes, until the garlic is very soft and lightly golden.
5. Leave the oil to cool slightly, then strain it. Reserve the garlic for another use and keep the infused oil for the white bean purée.

White Bean Purée

1. Add the white beans, garlic oil, lemon juice, tahini and a pinch of salt to a bowl or blender.
2. Blend until completely smooth and creamy.
3. If the purée is too thick, gradually add some of the reserved bean liquid until it reaches a soft, creamy consistency.
4. Taste and adjust the salt or lemon juice if needed. Set aside until serving.

Aubergine Rolls

1. Preheat the oven to 200°C (400°F). Line a large oven tray with baking paper.
2. Arrange the aubergine slices on the tray in a single layer.
3. Season the aubergine with salt and drizzle with 1 tablespoon olive oil.
4. Roast for about 45 minutes, or until the aubergine is tender and golden brown. Remove from the oven and leave to cool slightly, until comfortable to handle.
5. Meanwhile, add the pistachios, parsley, basil, lemon juice, black pepper and a pinch of salt to a mortar.
6. Add a little olive oil and grind everything together until you have a coarse, pesto-like paste. Gradually add more olive oil as needed to reach a spreadable consistency.
7. Lay an aubergine slice flat and spread a thin layer of the pistachio mixture over the surface.
8. Sprinkle a few pomegranate seeds over the pistachio mixture, then gently roll the aubergine up. Repeat with the remaining aubergine slices.
9. Spread the white bean purée over a serving plate and arrange the aubergine rolls on top.
10. Finish with any remaining pomegranate seeds and serve.