Ingredients

• 2 large aubergines
• 4 tbsp olive oil
• coarse sea salt and freshly ground black pepper
• 85g/3oz walnuts
• chopped
• 60g/2¼oz pickled walnuts
• chopped
• 1 tbsp walnut pickling liquid
• 2 tbsp cider vinegar
• 1 garlic clove
• crushed
• ¼ tsp chilli flakes
• 2 tsp walnut oil
• 1 tbsp chopped parsley
• 1 tbsp chopped coriander
• 75g/2¾oz goats’ cheese
• crumbled
• seeds from ½ pomegranate

Directions

• Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray
• flesh-side up
• and roast in the oven for about 40 minutes
• or until the flesh is cooked through and turns a dark golden-brown.
• Meanwhile
• make the salsa. Mix together the walnuts
• walnut pickling liquid
• vinegar
• garlic
• chilli
• walnut oil
• parsley and half the coriander with one teaspoon of salt.
• Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving
• sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds.