Venison with Smokey Eggplant Purée

TAHINI DRESSING:--
60 ml tahini
100 ml plain unsweetened yoghurt
1 clove garlic, crushed with salt
1 tbsp fine sliced mint
SMOKEY EGGPLANT PURÉE:--
1 bulb garlic
1 tsp SIDS SMOKEY GARLIC SAUCE
3 eggplants
125 ml EV olive oil
60 ml tahini
juice of 1 lemon
SIDS SALT & PEPPER to taste
VENISON:--
1½ tbsp pink peppercorns
1½ tbsp cumin seeds
½ tbsp coriander seeds
2 tsp SIDS SALT & PEPPER
½ tsp SIDS CRAZY SALT
6 venison medallions, 125-150 g each
rice bran oil for frying
6 tbsp pomegranate molasses
1 pomegranate, seeds scraped out

TAHINI DRESSING: Combine all ingredients then blitz until emulsified.
SMOKEY EGGPLANT PURÉE: Preheat oven to 170°C. Wrap the garlic in foil, pour in SIDS SMOKEY GARLIC SAUCE, close the foil then rub the eggplants in a little oil. Place both on an oven tray and roast until eggplants are soft and wrinkly, about 20 minutes. Remove and set aside to cool.
When eggplants are cool enough to handle, peel then place flesh in a strainer to drain while you squeeze the garlic cloves out of their skins.
Put the garlic and tahini in a food processor and blitz until smooth. Add eggplant and lemon juice. With the motor running, slowly add oil in a steady stream and process to a fine purée. Season with SIDS SALT & PEPPER to taste then set aside.
VENISON: In a dry small frypan over low heat, toast peppercorns, seeds and SIDS SALT & PEPPER until they start popping and smoking slightly. Remove and grind coarsely in a spice grinder. Mix together with SIDS CRAZY SALT then dust the venison and leave at room temperature.
Heat a heavy frypan with oil and grill the venison for 4 minutes, turning every 15 seconds. Remove and set aside to rest.
Gently warm the eggplant purée in a microwave then spoon onto the plates. Top with a medallion and drizzle with dressing then 1 tbsp pomegranate molasses over each. Scatter the pomegranate seeds over and serve.