Spiced Crusted Aubergine

Serves 2


  • 2 small aubergines, halved lengthways
  • 2 tbsp olive oil
  • 1 clove garlic, chopped
  • ½ tsp harissa
  • 1 tsp ground cumin
  • 2 tsp paprika
  • 2 tbsp chopped flat-leaf parsley
  • 1 small lemon, juice and zest
  • Sea salt and freshly ground black pepper
  • 50g Feta cheese
  • 25g pomegranate seeds


  1. Preheat the oven to 200°C / Gas 6. Using a sharp knife, score a diamond pattern into the flesh of the aubergine and brush with half the oil. Place into the baker, flesh side upwards, and bake for 15 minutes.
  2. To prepare the crust, add the remaining oil to a small bowl and mix with the garlic, harissa, cumin, paprika, parsley, lemon juice and zest. Season with salt and pepper.
  3. Remove the baker from the oven and spread the crust over the aubergines. Return to the oven for a further 15 minutes, or until the aubergines are tender and the crust is crisp.
  4. Top with crumbled Feta and a sprinkling of pomegranate seeds and serve.