Start this recipe by cutting the aubergines in half and place onto a baking tray skin side down. Cut slits into the flesh and sprinkle over the chopped garlic and fresh thyme. Season well with pepper and salt, drizzle with oil and use your fingers to rub all the flavours into the slits. Bake in the oven at 200`c for 35-40 minutes till the flesh is soft and juicy. Meanwhile, mix together the dressing ingredients. Also, cut the pomegranate into 4 and remove all the kernels. To serve, place the aubergines onto a serving dish and spoon over the yogurt dressing. Crumble over the feta cheese and sprinkle the pomegranate kernels on top. Finally decorate the top with thyme leaves and serve.

Serves 2

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