Serves 4-6
_
1 large plump aubergine, cut into 3-inch wedges
2 tbs date syrup
1 tbs honey
1 garlic clove, slice thinly
100 g goats curd
2 tbs yoghurt
½ tbs coriander seeds
1 lemon, zest and juice
small bunch coriander, save leaves for topping
1 green chilli
olive oil
1 tbs toasted pine nuts
1 tbs pomegranate seeds
_
Preheat oven to 220. Line a baking tray with baking paper and lay your aubergine out and sprinkle with olive oil and salt.
Roast for 10-15 mins, turning once, until golden brown. Toss in a bowl with the date syrup and honey.
Place back on the tray and put the garlic chips on top. Lower the temperature to 180 and cook for a further 10 mins
Dry roast the coriander seeds and crush in a pestle and mortar.
Add to a bowl with the goat's cheese, yoghurt and lemon zest. Season to taste.
Blitz your coriander bunch (stalks and all) in a magi mix or blender (if you don’t have one then in a pestle and mortar),
with the lemon juice, green chilli and a good glug of olive oil. Season to taste.
Lay aubergine on a serving dish (holding back the garlic chips for the top).
Dollop the goats curds, then green salsa, then sprinkle the pine nuts, pomegranate seeds and add the remaining coriander leaves and garlic chips.
Enjoy!
