Preheat the oven to 200°C fan/220°C conventional and line a baking tray with non stick grease proof paper.
Wash and then half the aubergine length wise. With a knife cut a cross cross pattern into the aubergine and place on the prepped baking tray, open sides up.
Brush the flesh of the aubergine with olive oil. Sprinkle with salt and pepper and bake for 20 minutes.
Whilst the aubergine is in the oven, mince the garlic and combine with the yoghurt in a little bowl. Set aside.
Roughly chop the pistachios, remove the pomegranate arils from the fruit. In a little bowl combine the pistachios and arils with the maple syrup and set aside. Fine chop the parsley.
When the aubergine is done, remove from the oven. Cover with the yoghurt mixture, sprinkle on the nut and fruit topping, and the herbs and spices (if using). Enjoy!
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Ingredients
2 aubergines
2 tbsp olive oil
1 garlic clove
1/3 cup The Coconut Collab Natural Yog
2 tbsp pistachios
Arils of 1/2 pomegranate
1-2 tbsp maple syrup
Handful of parsley finely chopped (+ some mint – optional)
1/2 chilli powder, Za’atar or Ras Al hanut (optional)
