for 2 person

Aubergines

4 tbsp	olive oil
2	garlic cloves, squeezed
½ tsp	turmeric
2	aubergines (approx. 300 g each)
¾ tsp	salt
a little	pepper

Nuts

150 g	Fine Food Nut Mix Tasmanian Pepper , coarsely chopped
½ bunch	coriander, roughly chopped
½ tbsp	ground cane sugar
½ tsp	chilli powder (e.g. Fine Food Chile Chipotle)

To serve

1 tsp	lime juice
100 g	feta, crumbled

How it's done

Aubergines

Whisk the oil, garlic and turmeric in a small bowl. Halve the aubergines lengthwise, use a knife to score a criss-cross pattern approx. 2 cm deep, place on a baking tray lined with baking paper. Brush the aubergines with the garlic oil, season.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove.

Nuts

Place the nut mix, coriander, cane sugar and chilli in a small bowl, mix.

To serve

Plate up the aubergines, drizzle with the lime juice, top with the feta and nuts.

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