Roasted Aubergine

Ingrédients

• 2 large aubergines
• 4 tbsp olive oil
• salt and freshly ground black pepper
• Dressing
• 3 tbsp olive oil
• 2 heaped tbsp Dukkah of your choice
• squeeze of lemon juice
• Topping
• micro herbs or chopped parsley
• 1 – 2 disks feta cheese (optional)
• seeds from 1 pomegranate

Préparation

1. 1

   Preheat the oven to 230C

2. 2

   Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.

3. 3

   Drizzle the aubergine liberally with the 4 tablespoons of olive oil, opening the scores of the flesh for the oil to drizzle into.

4. 4

   Sprinkle with the salt and freshly ground black pepper.

5. 5

   Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes until the flesh is cooked through a deep golden-brown.

6. 6

   5 minutes before the aubergine is finished roasting, make the dressing by mixing the 3 tablespoons olive oil, dukkah and lemon juice.

7. 7

   Spoon the dukkah oil over the aubergines as soon as they come out of the oven, making sure it gets in the flesh where you scored the aubergine.

8. 8

   Top with the herbs, seeds and feta (if used)

9. 9

   Adapted from Ottolenghi