4 aubergines, sliced into wedges or rounds
4 tbsp NOMU Extra Virgin Olive Oil, plus extra for dressing
4 tbsp Egyptian dukkah
NOMU Spicy Chilli Grinder
NOMU Sea Salt and Black Pepper
Juice and zest of 1 lemon
100g goat’s feta, crumbled
Seeds from 1 pomegranate
Handful fresh mint, leaves picked
Handful fresh coriander, leaves picked
Handful fresh flat-leaf parsley, leaves picked
Balsamic reduction, to serve
Preheat oven to 200°C.
Place sliced aubergines onto a baking tray and drizzle with NOMU Extra Virgin Olive Oil. Sprinkle generously with the dukkah, and season with NOMU Sea Salt, Black Pepper, a good grinding of NOMU Spicy Chilli and zest and juice of 1 lemon.
Toss to combine and roast in the oven for about 15 – 20 minutes or until just soft and cooked through.
Remove from oven and allow to cool slightly.
Place the aubergine onto a platter and crumble the goat’s feta on top. Scatter with fresh pomegranate seeds, mint, coriander, and parsley. Drizzle with a little more NOMU Extra Virgin Olive Oil and some balsamic reduction to serve.
4 aubergines, sliced into wedges or rounds
4 tbsp NOMU Extra Virgin Olive Oil, plus extra for dressing
4 tbsp Egyptian dukkah
NOMU Spicy Chilli Grinder
NOMU Sea Salt and Black Pepper
Juice and zest of 1 lemon
100g goat’s feta, crumbled
Seeds from 1 pomegranate
Handful fresh mint, leaves picked
Handful fresh coriander, leaves picked
Handful fresh flat-leaf parsley, leaves picked
Balsamic reduction, to serve
Preheat oven to 200°C.
Place sliced aubergines onto a baking tray and drizzle with NOMU Extra Virgin Olive Oil. Sprinkle generously with the dukkah, and season with NOMU Sea Salt, Black Pepper, a good grinding of NOMU Spicy Chilli and zest and juice of 1 lemon.
Toss to combine and roast in the oven for about 15 – 20 minutes or until just soft and cooked through.
Remove from oven and allow to cool slightly.
Place the aubergine onto a platter and crumble the goat’s feta on top. Scatter with fresh pomegranate seeds, mint, coriander, and parsley. Drizzle with a little more NOMU Extra Virgin Olive Oil and some balsamic reduction to serve.
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