Ingredients:
2 small aubergines, peeled and cut into cubes
Olive oil
30ml honey
10ml cumin seeds
45ml cream cheese
Salt and Pepper
1 baguette, cut into slices and toasted
½ cup pomegranate pips
Rocket to serve
Method:
Preheat oven to 200°C.
Place to aubergine on a roasting tray, drizzle with olive
oil and the honey and sprinkle over the cumin seeds.
Roast until aubergine is soft and cooked.
Place the cooked aubergine in a blender along with the cream
cheese, and blend until smooth. Season well with salt and pepper and add extra
honey to taste.
To serve, top toasted baguette slices with aubergine paste,
sprinkle over pomegranate pips and top with rocket.
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