Baharat-spiced baked aubergines with feta, fennel and spelt recipe | Sainsbury`s Magazine
Baharat-spiced baked aubergines with feta, fennel and spelt
Ingredients
- 2 aubergines
- 2 tbsp olive oil
- 1 tsp baharat spice blend
- zest and juice of ½ lemon
- 20g pine nuts
- 6 spring onions, chopped
- 1 bulb of fennel, diced
- 1 x 250g pack ready-to-eat spelt
- 2 tbsp chopped mint, plus extra leaves to garnish
- 4 tbsp low-fat natural yogurt
- 100g vegetarian feta, crumbled
- 50g pomegranate seeds
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