This aubergine recipe is absolutely one of my favourite things. It’s an ancient Middle Eastern recipe that is so delicious I could eat it every day. Traditionally it’s made with scooped out roasted stuffed aubergine halves which can go a bit too leathery, so instead I make it with sliced aubergines like a lasagne. You can serve it with warm flat breads, Greek yogurt or labneh and salad and it’s the perfect lunch or starter. It’s brilliant with my Baked Falafel too. Sometimes I add toasted pine nuts on top with the mint and parsley leaves.
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