Roasted Aubergine
This makes perfect vegetarian lunch, simply serve with cous cous/rice/quinoa – whatever you fancy really!
Ingredients:
6 aubergines
1 red onion, chopped
1 red pepper, chopped
1 400g tin plum tomatoes 1 tsp cumin
3 garlic cloves
1 tsp chilli flakes
2 tbsp coconut oil Roasted crushed linseed 1 small hand of coriander for serving
Handful of pomegranates
40g of goats cheese person to serve on top
Method:
1. Preheat Oven to 200 degrees.
2. Pierce Aubergines with holes by using a skewer. Roast for 30 mins.
3. Add coconut oil, garlic, red pepper, onion and steam fry for a few mins in a large frying pan. Add cumin and chilli flakes. Add tinned tomatoes.
4. Remove aubergine from oven, cut in half and spoon out the in- sides onto a chopping board. Keep the shells whole and move to the side.
5. Chop the aubergine and add to onion pan. Simmer for a few mins and season to taste.
6. Spoon mix into the shells of the aubergine, sprinkle with linseed and return to oven to roast for a further 8-10 mins.
7. Dress with coriander leaves, pomegranate and goats cheese and serve
Enjoy xxx