Roasted Aubergine with Crumbled Feta & Fresh Herbs

• 150 gfeta, crumbled
• 2large aubergines, about 700 g total, halved lengthways
• 240 gtomatoes, finely diced
• Fine salt, to taste
• 4 tbspgarlic-infused olive oil
• 1 tspsmoked paprika
• 1 tspground cumin
• 1long red chilli, finely diced
• 3spring onions, green tops only, finely sliced
• 30 mllemon juice
• 15 gmint leaves, torn
• 15 gflat-leaf parsley, chopped
• Black pepper, to taste
• 4flatbreads, about 60 g each, optional (optional)
• 150 gfull-fat Greek yoghurt (optional)
• 240 gdried couscous, optional (optional)

Method

1. 1Preheat 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. 2Place the aubergines cut-side up on a roasting tray and season well with salt and black pepper. Roast for 35–45 minutes, until the flesh is completely soft and collapsing, the surface deeply bronzed and the edges starting to char.
3. 3While the aubergines roast, combine the diced tomatoes, chilli, 30 ml lemon juice and half the spring onion tops in a small bowl. Season lightly and let it sit so the flavours mingle.
4. 4Lift 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. 5Scatter with torn mint, chopped parsley and the remaining spring onion tops. Serve warm. If using the optional sides, warm the flatbreads and prepare the couscous according to their packets; serve with the optional Greek yoghurt.

Per serving

kcal

290

protein

8.3g

fibre

7g

carbs

17.3g

fat

22.5g