Pomegranateglazed aubergine with peanuts and spring onions

“I love aubergines and the easier the cooking method, the better the recipe,” says Sabrina Ghayour. “So here is a nice and easy way to roast them, with a deliciously sharp yet sweet glaze and a flourish of extras to finish the dish. Life needn’t be complicated and the simple things are often the best.”

You’ll need:

● 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 220°C (200°C fan), gas mark 7. 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. Roast for another five to six minutes until the glaze is thick and sticky.

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