- 250g Lurpak® Slightly Salted Butter, softened
- 2 tbsp harissa paste
- 3 large eggplant
- 150g feta
- 100g pomegranate seeds
- 1 bunch of coriander, roughly chopped
Baked Eggplant with Feta and Pomegranate
Baked Eggplant with Feta and Pomegranate
Ingredients
50 min 4-6 servings
Preparation
- Preheat your oven to 220℃/200℃ fan
- In a small bowl, mix together the softened Lurpak® and harissa paste. Set aside.
- Cut the eggplant in half lengthways and score the flesh in a criss-cross pattern. Place on a large baking tray.
- Rub the harissa butter over the flesh of the eggplant, making sure to get into the cuts.
- Sprinkle with salt and freshly ground pepper. Place in the oven for 35-40 mins or until the flesh is cooked and tender.
- Remove from the oven and sprinkle each half of the eggplant with feta, pomegranate seeds and chopped coriander.