Honey Roasted Aubergines

Ingredients

• 500 g of baby aubergines

• 1 pinch of salt

• 150 ml of red wine vinegar

• 4 tbsp of rowse honey pure & natural, 3 tbsp for the aubergines, 1 tbsp for the dip

• 1 tsp of fennel seeds, roughly crushed

• 4 garlic cloves, thickly sliced

• 0.5 lemon, thinly sliced

• 2 bay leaves

• 150 g of greek yogurt, for the dip

• 1 small bunch of fresh coriander, chop half and use half to garnish

• 6 pitta breads, grilled and thickly sliced

• 4 tbsp of olive oil

• 1 pinch of black pepper

• 0.5 tsp of crushed dried chillies

4 servings

Calories~575 kcal

Protein~14 g

Carbs~85 g

Fat~20 g

Fiber~9 g

Sugar~25 g

Total recipe

Calories~2,300 kcal

Protein~55 g

Carbs~340 g

Fat~80 g

Fiber~35 g

Sugar~100 g

Method

• Step 1

  Cut the aubergines in half, leaving the stalk on. Arrange cut side uppermost in a roasting tin, make criss cross cuts over the flesh with a small sharp knife then brush with the oil and sprinkle with salt and pepper. Roast in a preheated oven, 200° C / 400° F /Gas Mark 6 for 15 minutes until golden.

• Step 2

  Meanwhile add the vinegar, honey, fennel and crushed chilli to a small saucepan. Stir in the garlic, lemon slices and bay leaves then season generously with salt and pepper. Warm the dressing in a small saucepan until the honey has dissolved.

• Step 3

  Pack the aubergines into a large glass jar or plastic container then pour over the hot dressing. Seal the lid in place and leave to cool. Chill in the fridge overnight.

• Step 4

  To make the dip, simply mix the yogurt with honey and chopped coriander and spoon into a small serving bowl. To serve, scoop a spoonful of the aubergines out of the marinade and on to a serving plate, garnish with a little torn coriander, then to eat, add an aubergine half to a piece of warm pitta bread and drizzle with the dip.

• Step 5

  Tip: If you can’t find baby aubergines then use standard sized aubergines cut into thick slices.