Roasted aubergines with feta and pomegranate seeds
Cooking Time
Ingredients
Increase Portion Size
Ingredients
- 2 aubergines, cut in half and scored in a lattice pattern
- 4 roasted garlic cloves, crushed
- g pomegranate seeds, well cleaned
- g feta cheese
- Olive oil
- Salt and pepper to season
Method
-
1
Step 1
Sprinkle a little salt on the aubergines to draw out any bitterness then wash well. Drizzle olive oil over the cut side of the aubergine before placing cut side down on the roasting tray. Drizzle a little more olive oil over the skin and place in the oven at 200°C for about an hour. -
2
Step 2
When ready, scoop out the flesh and mix with the crushed roasted garlic cloves, fold in the pomegranate seeds and the crumbled feta (retain a little to scatter over the top) with a little more olive oil, some thyme leaves and season to taste. Pop the mixture back in the skin and scatter over the remaining seeds and feta. -
3
Step 3
Absolutely delicious with a lemon and herb cous cous.
Ingredients
- 2 aubergines, cut in half and scored in a lattice pattern
- 4 roasted garlic cloves, crushed
- 100 g pomegranate seeds, well cleaned
- 150 g feta cheese
- Olive oil
- Salt and pepper to season
Related Recipes
Whether you're looking for inspiration for your next menu or need a specific recipe, we have gathered thousands of recipes for every occasion.
