Baked Eggplant with Feta and Pomegranate

Preparation

1. Preheat your oven to 220℃/200℃ fan
2. In a small bowl, mix together the softened Lurpak® and harissa paste. Set aside.
3. Cut the eggplant in half lengthways and score the flesh in a criss-cross pattern. Place on a large baking tray.
4. Rub the harissa butter over the flesh of the eggplant, making sure to get into the cuts.
5. Sprinkle with salt and freshly ground pepper. Place in the oven for 35-40 mins or until the flesh is cooked and tender.
6. Remove from the oven and sprinkle each half of the eggplant with feta, pomegranate seeds and chopped coriander.