Roasted aubergine with Emirati burrata
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.