POMEGRANATE-GLAZED AUBERGINE (Serves 2-4)

INGREDIENTS:

2 large aubergines, peeled and cut into round slices 2.5cm thick; 3-4tbsp olive oil; 2tbsp pomegranate molasses; 3tbsp clear honey or maple syrup; 1 spring onion, thinly sliced diagonally from root to tip; generous handful of salted peanuts, toasted and roughly chopped; Maldon sea salt flakes

METHOD:

1. Preheat the oven to 200˚C fan/gas 7 and line a large roasting tin with baking paper. 2. Brush both sides of the aubergine slices with the olive oil, arrange in a single layer in the lined tin and roast for 22-25 minutes until cooked through but not browned.

3. Mix the pomegranate molasses and honey together until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt.

4. Roast for another five to six minutes until the glaze is thick and sticky.

5. Scatter with the spring onion and peanuts before serving.