Baked aubergines with pomegranate, mint & feta
- Serves: 1
- Ready in: 40 minutes
- Large aubergine, 1
- Pomegranate seeds, 75g
- Feta, 50g
- Pistachio nuts, 50g
- Greek yoghurt, 2 tbsp
- Extra virgin olive oil, 2 tbsp
- Cumin, 1 tbsp
- Ground cinnamon, 1/2 tsp
- Mint, 1 tbsp
- Preheat the oven to 180°C (gas mark 4, 360° Fahrenheit).
- Slice your aubergine in half from top to bottom. Using a sharp knife, create a criss-cross pattern across the aubergine's insides. Drizzle over some extra virgin olive oil, add the spices and season generously. Massage these into the cuts with your hands and place into the oven to bake until golden (around 30-40 minutes).
- Once the aubergines are out of the oven, start loading them up: a dollop of the yoghurt first, some crumbled feta and chopped pistachios, the pomegranate seeds a sprinkling of finely sliced mint and finish with a drizzle of harissa over the top.