Aubergines are awesome, they soak up flavour like a sponge and have a delicious, creamy texture. But if you don’t cook them long enough or season them well enough they can taste like a sponge, which is why many folk shy away from them. Either that or they are worried about raising a few eyebrows whilst cutting about the supermarket with a few big old aubergines in their basket… OO-ER I hear you say. This dish is simply delicious and I urge you to give it a ride.

Prep: 10 mins | Cook: 5 mins | Serves: 2

Ingredients

• 2 aubergine
• 100ml olive oil
• 2 heaped tablespoons BBQ Rodeo Rub
• 2 tablespoons maple syrup
• Juice of half a lemon

Big pinch of sea salt To dress

• A tablespoon of Coriander, chopped
• 2 red chillies, sliced
• A handful of salad leaves
• 1 Tablespoon Greek Yoghurt

Method

1. Heat the oven to 200℃ /180℉.
2. Mix the olive oil, BBQ rodeo rub, maple syrup, salt, and lemon juice in a bowl for the dressing.
3. Slice your aubergines in half lengthways and crisscross score the flesh down to the skin, but don’t pierce the skin.
4. Pop them on a baking tray, and generously slather them in the dressing.
5. Roast for about 35-40 minutes until golden, sticky, soft, and starting to brown a bit on top. You want them to be squidgy. To Serve:
6. Serve on a bed of salad leaves with the red chilies and coriander scattered over the top and add a dollop of Greek yoghurt.