Roasted Aubergine with Pomegranate and Vegan Feta

This dish is made for lazy weeknights when you want to rustle up something that tastes delicious and requires little effort. The sweet pomegranate seeds are the star of the show, complemented by crumbly feta, aubergine perfectly roasted in avocado oil and a delicious vegan yoghurt.

 

Serves 2

INGREDIENTS

  • 2 aubergines
  • 50ml Mokhado Avocado Oil
  • 50g pomegranate seeds
  • 100g vegan feta
  • 1 cup dairy-free plain yoghurt
  • 1 tsp chopped garlic
  • A pinch of salt and pepper

 

 METHOD

For Vegan Yoghurt Dip: 

Combine 50g vegan feta, seasoning, 1 cup of dairy-free yoghurt, 25ml Avocado Oil and garlic and blend until smooth.

  • Preheat the oven to 200C/180C Fan/Gas 6.
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  • Cut the aubergines in half and score the with a lattice pattern without piercing the skin.
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  • Place the aubergines in a roasting tin and brush them with avocado oil, season and bake for 1 hour until soft.
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  • Remove from the oven, sprinkle them with a generous serving of vegan feta, a drizzle of yoghurt and top with pomegranate seeds.
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