Baked aubergine

Preparation time: 40 min

Cooking time: 30 min

Per: 2 servings


  • 2 large aubergines
  • 1 tbsp Olive oil
  • 1 spring of fresh oregano – minced
  • 1 string of fresh thyme – minced
  • 1 clove of garlic – minced
  • Juice of 1/2 lemon
  • 1/2 cup pomegranate seeds (preferable seedless)
  • 1/4 cup of crushed walnuts
  • 1/2 cup of vegan feta cheese (I used “Sheese” by Bute Island Foods)
  • Salt to your taste

Equipment & tools:

  • Chef’s knife
  • Cutting board
  • Oven, set to 350F (fan mode)
  • Tongs
  • Tbsp
  • Brush
  • Food processor


  1. Preheat the oven.
  2. Cut the aubergines in half and make small insertions inside (cross cut).
  3. Spread the olive oil on the cross cut side with a brush.
  4. Sprinkle oiled sides with the oregano and thyme.
  5. Bake for 30 min, cut side up, until a golden colour.
  6. Take the aubergines out of the oven, let them chill for a few minutes.
  7. Spoon out the soft flesh of the aubergine and into the food processor. Add garlic, salt and lemon juice in and process for a few seconds.
  8. Pour the mix into a bowl, sprinkle with pomegranate seeds, crushed nuts and feta cheese.

Enjoy your Baked Aubergine!

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