Baked Eggplant With Feta And Pomegranate
- 50 mins cooking time
Preheat your oven to 220C/200C fan/gas mark 7.
In a small bowl, mix together the softened Lurpak® butter and chilli paste. Set aside.
Cut the eggplants in half lengthways and score the flesh in a criss-cross pattern. Place on a large baking tray.
Rub the harissa butter over the flesh of the eggplants, making sure to get into the cuts.
Sprinkle with salt and freshly ground pepper. Place in the oven for 35-40 minutes or until the flesh is cooked and tender.
Remove from the oven and sprinkle each half of the aubergine with feta, pomegranate seeds and chopped coriander.