Prepare to end of step 3 a day ahead. Chill overnight. Remove from fridge 30min before cooking and complete recipe to serve.
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Yields:
1 serving(s)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
501
Ingredients
1
aubergine
1
large garlic clove, crushed
11/2tsp.
dried mint
1Tbsp.
extra virgin olive oil, plus extra to drizzle
1Tbsp.
freshly squeeze lemon juice
1Tbsp.
runny honey
2Tbsp.
pine nuts
30g
feta, crumbled
Directions
Step 1Lay a large sheet of kitchen foil on a work surface, then place a piece of baking parchment on top. Preheat oven to 220°C (200°C fan) mark 7.
Step 2Halve the aubergine lengthways through the stalk and score the flesh in a cross-hatch pattern, being careful not to cut through the skin. Arrange cut-side up in the centre of the baking parchment.
Step 3In a small bowl, mix the garlic, mint, oil, lemon juice and plenty of seasoning. Rub the mixture over the aubergine flesh, pushing it gently into the scored lines. Drizzle the honey on top. Bring the sides of the foil and parchment up around the aubergine halves and scrunch the edges together to form a sealed parcel.
Step 4Transfer aubergine parcel to a baking tray and roast for 35min, until tender. Carefully peel back foil and parchment, scatter over the pine nuts, drizzle with a little extra oil and return to the oven for 8-10min, until golden. Scatter over the feta and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
