AUBERGINE, HAZELNUTS, ONIONS

The contrast of silky aubergine with crunchy, toasted hazelnuts. • Pine kernels, toasted, flaked almonds or cashew nuts will offer a welcome crunch instead of hazelnuts should you wish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set the oven at 200°C/Gas 6. Slice the aubergines in half lengthways, then put them in a large roasting tin. Peel and halve the onions, cut them into segments, then add to the tin along with the whole head of garlic. Remove the rosemary needles from their stems and scatter over the aubergines and onions. Douse everything with the olive oil and bake for 45 minutes.

Step 2

Halve each of the hazelnuts. Remove the aubergines and garlic from the roasting tin, then add the nuts to the tin and roast for five to ten minutes until golden brown.

Step 3

Squeeze the soft garlic flesh from its skin into a mixing bowl and discard the papery skin. Scrape the flesh from three of the aubergine halves into the bowl and discard the skin. Fold the onions and any roasting juices into the aubergine and check the seasoning.

Step 4

Scatter the parsley and hazelnuts over the aubergine mixture, then pile onto the reserved halves.