These delicious, Middle Eastern-inspired aubergines served on a bed of barley make a great veggie supper.
- 150g (2 oz) Pearl Barley
- Sea Salt
- 1 Very Large Aubergine
- Extra Virgin Olive Oil
- 1 tsp Ras el Hanout
- 8 tbsp 0% Greek or Natural Yogurt
- Lemon Juice (to taste)
- Large Handful Fresh Pomegranate Seeds
- Large Handful Fresh Coriander Leaves
- Freshly Ground Black Pepper
- Pre-heat the oven to 200 degrees (390 fahrenheit). Boil the kettle, and cook the barley in a big pan of boiling, salted water for 40 minutes.
- Meanwhile, split the aubergine down the middle, and score the flesh diagonally in both directions.
- Drizzle generously with olive oil, and rub a little salt and the spice mix into the aubergine halves.
- Bake for half an hour once the oven is hot. Meanwhile, prepare the pomegranate and the coriander, and make the yogurt by stirring together 1/2 tbsp extra virgin olive oil, a generous pinch of salt and lemon juice to taste. If you’re using Greek yogurt it may be a little too thick to drizzle; you can loosen it a bit by stirring into a bit of cold water.
- Once the aubergine and barley are ready, drain the barley and divide it between two warm plates. Arrange an aubergine half on each, and drizzle over the yogurt. Garnish with a generous amount of pomegranate and coriander, and finish each plate with a drizzle of olive oil and a good few grinds of black pepper.