- 1 aubergine, halved lengthways
- 1 tbsp ketjap manis
- ½ tbsp honey
- ½ tbsp sweet chili sauce
- ½ tbsp olive oil
- 1 garlic glove, minced
- Pinch of sea salt
- Pinch of chili flakes
Couscous or quinoa
Preheat your oven to 200°C/390°F.
In a small bowl, mix all of the marinade ingredients.
Halve the aubergine lengthways and make small shallow cuts along the surface to allow the marinade to really sink in.
Place the aubergine halves on an oven tray covered with a baking sheet.
Brush them with a generous amount of the marinade, sprinkle with sea salt and chili flakes and bake them in the middle of the oven for about 25 minutes.
For the stuffing, I like to mix cooked couscous with crumbled feta cheese, pomegranate seeds, finely chopped chives, a drizzle of olive oil and a squeeze of lemon.
Once baked, serve the aubergines warm and stuffed with the filling of your choice.