Roasted Aubergine with Crumbled Feta & Fresh Herbs

Ingredients

• 150 g feta, crumbled
• 2 large aubergines, halved lengthways
• 2 tomatoes, finely diced
• salt and black pepper
• 4 tbsp garlic-infused olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 long red chilli, finely diced
• 3 spring onions, green tops only, finely sliced
• 1 lemon, juiced
• 15g fresh mint, leaves picked
• 15g flat-leaf parsley, chopped
• warm flatbreads, to serve
• Greek yoghurt, to serve
• plain couscous, to serve

Method

1. Preheat the oven to 210°C/fan 190°C. Score the flesh of each aubergine half in a deep cross-hatch pattern, taking care not to cut through the skin. Mix the garlic-infused oil with the smoked paprika and cumin, then brush generously all over the cut sides until the flesh is well coated and stained red.
2. Place the aubergines cut-side up on a roasting tray and season well with salt and black pepper. Roast for 30–35 minutes, until the flesh is completely soft and collapsing, the surface deeply bronzed and the edges starting to char.
3. While the aubergines roast, combine the diced tomatoes, chilli, lemon juice and half the spring onion tops in a small bowl. Season lightly and let it sit so the flavours mingle.
4. Lift the aubergines onto a serving platter. Spoon the tomato mixture generously over the soft flesh, letting the juices soak in. Crumble the feta over the top in chunky pieces.
5. Scatter with the picked mint leaves, chopped parsley and the remaining spring onion tops. Serve warm or at room temperature with warm flatbreads, a bowl of Greek yoghurt and plain couscous alongside.