Roasted aubergine with Emi­rati bur­rata

Friday - - GOOD FOOD -

Prep time 5 mins Cook­ing time 40 mins Serves 4

4 aubergines A splash of ex­tra-vir­gin olive oil, plus ex­tra for driz­zling 2 gar­lic cloves, halved and crushed 4 sprigs thyme 400g Emi­rati bur­rata 1 tsp bezar spice blend 1 tbsp toasted pine nuts Salad leaves/rocket and roasted cherry toma­toes, to serve

1 Pre­heat oven to 200°C. Mean­while, halve the aubergines length­wise and score the flesh.

2 Smear aubergines all over with olive oil and gar­lic. Sea­son with salt and pep­per and sprin­kle thyme over.

3 Place the aubergines, flesh side up, on a roast­ing tray and cover with foil. Roast for 30-35 min­utes. Let them cool, then scoop out the cooked flesh. Dis­card the skin.

4 Place the aubergine flesh in a bowl and driz­zle olive oil over. Sea­son, if needed. Tear bur­rata into pieces over the top. Sprin­kle bezar blend and pine nuts over and serve with salad leaves and roasted cherry toma­toes.

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