Roasted Aubergine with Feta

Aubergine - or eggplant as it's also called - is really not one of my favorite vegetables. It's the texture - too spongy, and I think it's really bland. However, I got one in my produce box, and I turned to my brand new Ottolenghi cookbook to help me. This is what I ended up with and I'm happy to say it was pretty good! Perfect as a starter or as part of a larger spread.

Roasted Aubergine with Feta
(printable recipe)

1 aubergine
olive oil
salt and pepper
50 g feta cheese
1 small handful basil
3 tbsp toasted pine nuts
3 tbsp pomegranate seeds

Cut the ends off the aubergine. Divide into two. Cut the fatter part into 8 wedges, and the thinner part into six - each wedge should be about the same size. Place in an oven-proof dish, drizzle with oil and season with salt and pepper. Roast for 20 minutes at 200°C.

Leave to cool slightly before arranging on a platter. Sprinkle with feta cheese, basil, pine nuts and pomegranate seeds.

Recipe in Swedish:
Rostad aubergine med fetaost