Baked aubergine with feta and pomegranate
Baked aubergine with feta and pomegranate Method Preheat your oven to 220C/200C fan/gas mark 7.
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Cooking tools:
- Air fryer
- Pepper mill
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 250 g Lurpak® Salted Cultured Butter, softened
- 2 tbsp harissa paste
- 3 large eggplants
- empty unit salt and black pepper
- 150 g feta
- 100 g pomegranate seeds
- 1 bunch fresh coriander, roughly chopped
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