Serves 1, 1 Hour.
1 Banana Shallot
4 Cloves of Garlic
1tsp Wholegrain Mustard
1/2 tsp Turmeric
1/2 tsp Cumin
1/2 tsp Paprika
1 tsp Thyme
1 tsp Sage
4tbs Olive oil + Extra
1/2 Lemon zest
Watercress ( to finish)
Wash and cut the aubergine in half lengthwise.
Score lines both lengthwise and widthways across the inside of the aubergine by slightly cutting lines in both direction with the tip of your knife without cutting all the way through.
Sprinkle both halves with salt and leave with the flat side facing down onto kitchen paper for 15 minutes to extract some of the moisture from the aubergine.
Meanwhile prepare the marinade for the aubergine;
Peel and mince the garlic cloves.
Add half of the garlic into a small bowl along with the 4tbs of olive oil, honey, mustard, turmeric, coriander, cumin, lemon zest, juice, salt (to taste) and pepper (to taste).
Brush off the excess salt from the aubergines and rub with the marinade making sure to get some in-between the scored lines.
Leave covered in the fridge to marinade for half an hour.
10 minutes before they finish marinating turn the oven to 200*c and line a baking tray with tin foil.
Place the aubergines on the tray flat side facing up.
Cover them with a layer of tin foil and bake at 200 for 15 minutes.
Uncover them and bake for a further 25 minutes.
While they are baking uncovered, cut the shallot in half, peel it and finely dice it.
Bring a frying pan to medium high heat with 2tbs of olive oil.
Add the shallots and left over minced garlic to the pan.
Turn down to low heat and caramelise.
Chop the chestnuts until they resemble a rough crumb texture.
Add the chestnuts to the shallots and garlic with the thyme and sage.
Season with a pinch of salt and pepper.
Add 1/2 a tsp of honey to the crumb and turn the pan to medium high heat.
Cook the crumb for 5 minutes while mixing until it becomes golden and toasted.
Remove the pan from the heat.
Cut the pomegranate in half.
Over a bowl hold the pomegranate cut side facing down firmly in you hand.
Make sure to keep your fingers to the edge of the pomegranate so you don't accidentally hit them.
With the back of a spoon hit the pomegranate to remove the seeds into the bowl.
Remove the aubergines from the oven.
Place the aubergines on a plate and top with the crumb.
Scatter the pomegranate seeds over the top along with some watercress.