Baked Eggplant With Feta And Pomegranate
50 mins cooking time
Baked Eggplant With Feta And Pomegranate
Method
1
Preheat your oven to 220C/200C fan/gas mark 7.
2
In a small bowl, mix together the softened Lurpak® butter and chilli paste. Set aside.
3
Cut the eggplants in half lengthways and score the flesh in a criss-cross pattern. Place on a large baking tray.
4
Rub the harissa butter over the flesh of the eggplants, making sure to get into the cuts.
5
Sprinkle with salt and freshly ground pepper. Place in the oven for 35-40 minutes or until the flesh is cooked and tender.
TIP
Baked eggplants achieve great flavour and texture when cooked in an air fryer. The concentrated heat and air circulation also greatly reduce the cooking time. Just keep an eye on them so they do not overcook.
6
Remove from the oven and sprinkle each half of the aubergine with feta, pomegranate seeds and chopped coriander.
