A delicious richness comes from the olive oil marinated flesh.
|2||aubergines — medium|
|sea salt and freshly ground black pepper|
|lemon — juice only|
|micro greens — or parsley, chopped|
|cheese — feta|
|seeds — from one pomegranate|
Preheat the oven to 230°C.
Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.
Drizzle the aubergine liberally with the 4 tablespoons of olive oil, opening the scores of the flesh for the oil to drizzle into.
Sprinkle with the salt and freshly ground black pepper.
Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes until the flesh is cooked through a deep golden-brown.
5 minutes before the aubergine is finished roasting, make the dressing by mixing the 3 tablespoons olive oil, dukkah and lemon juice.
Spoon the dukkah oil over the aubergines as soon as they come out of the oven, making sure it gets in the flesh where you scored the aubergine.