CARAMELISED BABY AUBERGINES

- METHOD -

Slice the aubergines in half and use a small sharp knife to score a diamond pattern in the flesh. Then place the aubergines cut side up on a baking tray lined with baking paper. Brush each aubergine generously with olive oil, sprinkle with Cape Herb & Spice Moroccan Spice blend and give them a light grinding of sea salt. Drizzle with honey. Roast aubergines in a preheated 180 ºC oven until they are soft– it takes about thirty minutes, but start checking them after twenty.

Plate the aubergines up on a large platter along with plenty of toasted almonds, loads of pomegranate rubies and torn mint leaves. Make a simple nut butter dressing by combining the peanut butter with the juice of one lime. Stir in 1 tablespoon boiling water at a time until it has the consistency of a pourable dressing. Spoon over the aubergines and tuck in.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za