Roasted Aubergine
with Feta, Herbs & Yoghurt Dressing

Serves 1 as a main or 2 as a side

Serve this with your choice of protein, if desired. A grilled lamb burger or some roasted chicken would be nice - you'll need to decide and pick it up when you shop.

What you'll need

Main ingredients

• 1 large aubergine, halved lengthways

Fresh/ frozen

• ½ or small whole avocado
• Juice of ½ lemon
• ½ Green chilli, sliced and deseeded
• 100g Greek yoghurt
• 100g Feta cheese, crumbled
• Sprig of fresh thyme/ mint/ coriander, leaves only
• 1 Spring onion, finely sliced

Store cupboard

• Olive oil, about 2 tbsp
• Salt & Pepper, to taste
• 30g walnuts, roughly chopped or left whole
• Sesame seeds, 1 tsp
• Pumpkin seeds, 1 tsp (optional)

What to do

1. Preheat the oven to 190 degrees C/ 170 degrees C fan. Line a baking/ roasting tray with baking paper.

2. Halve the aubergine down the middle, lengthways and score the flesh to make a diamond pattern. Drizzle or brush all over with olive oil. Scatter with pumpkin seeds if using and season with salt and pepper.

3. Cook for 20 minutes, then rotate the tray and drizzle with a little more olive oil if it looks a little dry. Cook for 20 more minutes or until nicely browned and soft all the way through.

4. While the aubergines are cooking, make the dressing by adding ½ avocado, 100g Greek yoghurt, juice of half a lemon, ½ green chilli to a blender cup and blitz until smooth - you can add a teaspoon or 2 of water if you prefer a looser dressing. Taste and add salt and pepper if needed.

5. Time to plate up! Dollop some of the avocado dressing in blobs, crumble over plenty of feta cheese, sprinkle with walnuts and fresh herbs, I used thyme. Top with finely sliced spring onions and a drizzle of olive oil to finish.