Prep 10 mins
Cooking 30 mins
Serves 6 as a side dish

With their fabulous meatiness, aubergines are a brilliant veggie to use in vegetarian and vegan cooking. Roast them in a tomato-rich sauce along with courgettes and a sprinkling of our Cape Herb & Spice Mediterranean Rub for your take on French ratatouille. Marry them with one of our curry blends for a satisfyingly spicy stew served with basmati. Or make this ultimate summer side dish using baby aubergines and our Cape Herb & Spice Moroccan Spice blend.


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