Roasted aubergines with feta and pomegranate seeds
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.
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.
Absolutely delicious with a lemon and herb cous cous.