TIP Why not serve with either the greens and beans salad on page 170 or the roasted tomato salad on page 236?RAW FOODS
SERVES 4
• 2 large aubergines (around 600g)
• Olive oil
• Salt and pepper
• 200g Greek yoghurt
• ½ lemon, juiced
• 2 tbsp finely chopped chives
• 50g pomegranate seeds
• Fresh coriander leaves, to serve
Raw aubergine contains the toxin solamine which can cause gut problems. But don’t panic, you’d have to eat over thirty of them in one go for it to be a problem. Still, best to eat them cooked anyway, and luckily they taste better that way too.
Preheat the oven to 200°C fan/220°C conventional/gas mark 7.
Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern. Place on a lined baking tray, drizzle with olive oil and season with salt and pepper.
Roast in the oven for around 15–20 minutes, until soft all the way through.
In the meantime, mix together the yoghurt, lemon juice, finely chopped chives and a pinch of salt and pepper.
When the aubergine halves are ready, spoon the yoghurt mixture on top and sprinkle with pomegranate seeds and fresh coriander.
TIP Why not serve with either the greens and beans salad on page 170 or the roasted tomato salad on page 236?