Food combining

Aubergine n’ GreensServes 4Ingredients:4 large auberginesplenty of fresh greens  (arugula, watercress, spinach, purse lane)olive oilgood finishing salt, such as Maldonfresh mintgoat’s feta (cow feta also works)liquid honey3 Tbsp. sesame seedspinch crushed chili flakes1 lemonSpicy Tahini Sauce (see recipe below)Directions:1. Preheat oven to 400 °F/200°C.2. Toast sesame seeds in a dry skillet over medium-high heat until fragrant. Remove from pan to cool.2. Cut each aubergine in half lengthwise. Score across the flesh on a 45° angle and then repeat in the other direction to achieve a diamond pattern (this allows the steam to escape). Drizzle lightly with olive oil, sprinkle with sea salt and roast in the oven for 35-40 minutes until the flesh is very soft and golden.3. While the aubergines are roasting, make the Spicy Tahini Sauce.4. Remove aubergines from the oven, crumble a bit of feta on each half and turn on the broiler. Broil just until the cheese softens and takes on some colour (watch the aubergines carefully so they don’t get too dark). Remove from oven and let cool slightly.5. Serve aubergines on a bed of greens doused with lemon juice. Sprinkle with roasted sesame, crushed chili flakes, flaky salt, lots of mint, a generous drizzle of honey and the Spicy Tahini Sauce.
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