Aubergines need gutsy flavours to bring out their luscious texture. This certainly delivers that!!
Ingredients 2 large aubergines 4 tomatoes, sliced 4 cloves of garlic, sliced thinly 1/4 C olive oil 2 tbsp red wine vinegar 2 tbsp honey
Topping Ingredients 2 tbsp chopped parsley 2 tbsp toasted pinenuts 2 tbsp capers zest of one lemon and juice of half a lemon 2 spring onions, sliced thinly 4 tbsp Greek Yoghurt S&P
Instructions 1. Preheat oven to 180C 2. Line a baking tray with baking paper. 3. Cut the aubergines in half length ways, keeping the stem intact. Place each half flesh side down on cutting board and use a sharp knife to cut five long slits from below the stem to the base. 4. Place aubergines flesh side down on baking tray. Place tomato and garlic slices between slits. 5. Stir the olive oil, red wine vinegar and honey together and then drizzle over the aubergines. Bake for 40-50 mins in oven or until tender. Baste with juice once or twice (to be honest I forgot and it was still delish). 6. Mix topping ingredients together and dollop on top of aubergines.