Ingredients

• 2 aubergines
• 6 garlic cloves
• unpeeled
• 8 tbsp olive oil
• 1 pomegranate
• 2 tbsp pomegranate molasses
• 100g/3½oz feta
• 4 tbsp mint
• smallest leaves only
• salt and freshly ground black pepper

Directions

• Set the oven to 200C/180C Fan/Gas 6.
• Cut the aubergines in half and score the cut sides with a lattice pattern
• careful not to go down far enough to pierce the skin.
• Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins.
• Brush the aubergines generously with olive oil
• season with a little salt and bake for 1 hour until soft. Remove from the oven
• and scoop the flesh into a bowl without tearing the skin.
• Pop the garlic cloves from their skins with your finger and thumb
• then crush to a paste with the back of a fork.
• Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh
• the crushed roasted garlic
• a little salt and pepper
• the pomegranate molasses and the mint leaves.
• Spoon the filling into the empty shells
• then crumble the feta cheese over the top
• together with a few pomegranate seeds and a little more mint. Serve.