For the aubergine
- 150 g aubergine or eggplant
- 1 clove of garlic, whole
- 8 g peanut butter
- 15 g onion
- Sprinkle of salt
- Dash of lemon juice
- 1 slice of sourdough bread, to serve
For the seed topping
- 2 tbsp seeds
- 2 tbsp pomegranate seeds
- 4 tbsp chilli oil
1Cut the aubergine/eggplants into half and score a cross with a sharp knife. Place in a roasting tray or dish.
2Add the salt, garlic clove and chopped onions to the tray, and drizzle with olive oil.
3Roast in the oven at 200 degrees for 35 minutes.
4Remove from the oven and add peanut butter to the aubergine/eggplant. Cover the tray with cling film. The humidity from the heat will keep the aubergine smokey.
5Add aubergine mix and lemon juice to a blender, and until smooth. Place in a bowl to serve.
6Mix the seeds, pomegranate and chilli oil together. Top the blended aubergine/eggplant mixture with the seed mix.
7Best served with one slice of sourdough bread, cut in half.