Here’s one for the vegetarians, so easy and tasty. Mix it up a bit by adding other topping items like sliced mushrooms, red onion, sliced capsicum.
2 aubergines, sliced in half lengthways
2 vine tomatoes thickly sliced
100g feta (goat or cow)
8 sprigs of thyme
Handful of rocket leaves
8 fresh basil leaves
1/2 a lemon
Tablespoon of sesame seeds, toasted
Salt and pepper
Preheat oven to 200 degrees celsius.
Grind himalayan salt all over the cut aubergine and leave to rest for 30 mins. Wipe the collected liquid off the surface of the aubergine with a paper towel – this gets rid of any bitterness. Cut the aubergine flesh in a diamond pattern almost right through but not quite. Drizzle over olive oil and season with salt and pepper. Roast in the oven til the flesh is soft and golden, about 25 mins.
Remove from the oven and add the topping of tomato slices, feta and some of the thyme sprigs. Roast for another 15-20 mins.
Serve with fresh basil, rocket, toasted sesame seeds (pine nuts would also be yummy). Drizzle a little more olive oil and squeeze a good anmount of lemon juice over each half.
To eat them I kind of mush the topping and the aubergine flesh together then scoop it out – delicious!