Fragrant roast chicken with baby aubergines and pine nuts – Food & Home Magazine

Ingredients

• 1 whole chicken, trimmed and giblets removed
• 30 g (3 tbsp) butter
• 1 lemon, halved
• olive oil, for drizzling
• 5 ml (1 tsp) ground cinnamon
• 5 ml (1 tsp) ground allspice
• 2,5 ml (½ tsp) ground cloves
• 300 g baby aubergines, halved
• 30 ml (2 tbsp) honey
• sea salt and freshly ground black pepper, to taste
• ***To serve
• 30 ml (2 tbsp) fresh mint, chopped
• 30 ml (2 tbsp) pine nuts, toasted
• 30 ml (2 tbsp) pomegranate rubies