Kathryn Danzey, Founder
Instructions
Step 1
Preheat oven to 240C.
Step 2
Score your aubergine halves with a sharp knife. Insert the garlic into some of the gaps, then lightly cover each half with olive oil using a pastry brush. Place the aubergines on a lined baking tray, skins down, then season with salt and pepper and a sprinkling of chilli flakes.
Step 3
Bake in the oven for 15 minutes, then baste once more with a drizzle of olive oil and loosely cover with more baking paper. Continue to bake for a further 10-15 minutes, or until tender.
Step 4
Remove from the oven, then sprinkle with pomegranate seeds and crumbled feta. Serve warm, drizzled with pomegranate molasses, if using.
Ingredients
- 2 aubergines
- 1/2 tsp chilli flakes
- 30g feta or vegan feta, crumbled
- 2 garlic cloves
- 1 tsp plive oil
- Pomegranate molasses (optional), to serve
- Sprinkle salt and pepper
