A honey glazed aubergine with added taste from chilli flakes, pomegranate and sesame seeds.
1 medium aubergine
1 tsp coconut oil
1 tbsp soy sauce
2 tbsp Hilltop Everyday Blossom Honey
1 clove garlic - crushed
Pinch chilli flakes
Preheat your oven to 180c and slice your aubergine in half length ways.
Score along the inside of the aubergine in a criss-cross pattern, to help the marinade absorb.
Massage the coconut oil into the aubergine, so that it’s fairly evenly coated.
Pop this onto a baking tray and bake in the oven for 25 minutes.
Meanwhile, to make your honey glaze, combine the soy sauce, chilli, garlic and hilltop honey in a bowl and mix well.
Once your aubergines have been cooking for 25 minutes, drizzle the marinade over the scored side of the aubergine and pop these back into the oven for a further 40 minutes.
Cover them with foil for the first 20 minutes, then remove the foil for the final cooking stages, to allow them to caramelise.
Serve with some fresh salad and a generous sprinkling of pomegranate and sesame seeds.