Roasted Aubergine

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 230C
2. 2Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.
3. 3Drizzle the aubergine liberally with the 4 tablespoons of olive oil, opening the scores of the flesh for the oil to drizzle into.
4. 4Sprinkle with the salt and freshly ground black pepper.
5. 5Place 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. 65 minutes before the aubergine is finished roasting, make the dressing by mixing the 3 tablespoons olive oil, dukkah and lemon juice.
7. 7Spoon 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. 8Top with the herbs, seeds and feta (if used)
9. 9Adapted from Ottolenghi