Aubergine, Feta & Pomegranate

||||

3-4 aubergines (3cm cubes) 

1tbsp coriander seeds

½tbsp cumin seeds

Sea salt, pepper & olive oil

25g flat-leaf parsley (roughly chopped)

150g feta (crumbled)

Pomegranate seeds

---

Heat the oven to 180°C/Fan 160°C/Gas 4.

Prepare the aubergine and place on a baking tray. In a pestle and mortar crush the cumin and coriander seeds until broken down. Sprinkle over the aubergine along with some olive oil, sea salt and pepper. Mix/toss thoroughly.

Transfer to the over and cook for 45 minutes, until the aubergine is soft inside and crispy on the outside.

Allow to cool to room temperature before placing in a bowl with the parsley, feta and pomegranate seeds. Dress with olive oil and season if needed.

||||

Recipe inspired by Divertimenti