Stuffed aubergine with feta and pomegranate recipe
 The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. An effortless supper dish. 2 aubergines6 garlic cloves, unpeeled8 tbsp olive oil1 pomegranate2 tbsp pomegranate molasses 100g/3½oz feta4 tbsp mint, smallest leaves onlysalt and freshly ground black pepper 2 aubergines 6 garlic cloves, unpeeled 8 tbsp olive oil 1 pomegranate 2 tbsp pomegranate molasses 100g/3½oz feta 4 tbsp mint, smallest leaves only salt and freshly ground black pepper Method Set the oven to 200C/180C Fan/Gas 6.Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins.Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork.Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve. Set the oven to 200C/180C Fan/Gas 6. Set the oven to 200C/180C Fan/Gas 6. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins. Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork. Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve.