Roasted aubergine with walnut salsa recipe
 Ottolenghi's stuffed aubergine recipe makes a stunning vegetarian main course, or it would be a great accompaniment to marinated grilled lamb. 2 large aubergines4 tbsp olive oilcoarse sea salt and freshly ground black pepper 2 large aubergines 4 tbsp olive oil coarse sea salt and freshly ground black pepper 85g/3oz walnuts, chopped60g/2¼oz pickled walnuts, chopped1 tbsp walnut pickling liquid2 tbsp cider vinegar1 garlic clove, crushed¼ tsp chilli flakes2 tsp walnut oil1 tbsp chopped parsley1 tbsp chopped coriander75g/2¾oz goats’ cheese, crumbledseeds from ½ pomegranate 85g/3oz walnuts, chopped 60g/2¼oz pickled walnuts, chopped 1 tbsp walnut pickling liquid 2 tbsp cider vinegar 1 garlic clove, crushed ¼ tsp chilli flakes 2 tsp walnut oil 1 tbsp chopped parsley 1 tbsp chopped coriander 75g/2¾oz goats’ cheese, crumbled seeds from ½ pomegranate Method Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown.Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds. Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown. Preheat the oven to 230C/450F/Gas 8. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Meanwhile, make the salsa. Mix together the walnuts, walnut pickling liquid, vinegar, garlic, chilli, walnut oil, parsley and half the coriander with one teaspoon of salt. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds. Spoon the salsa over the aubergines as soon as they come out of the oven and leave to cool completely. Just before serving, sprinkle the remaining coriander on top along with the goats’ cheese and pomegranate seeds.