Stuffed aubergine with walnuts, pomegranate and feta

Preheat the oven to 200°C/ 180°C fan/gas mark 6. Cut the aubergines in half lengthwise. Use a sharp knife to carefully score the inside of each aubergine half on the diagonal, making a crosshatch pattern and being careful not to cut through the skin.

- COMPILED BY: ALI GRAVES

Transfer to a large baking sheet, brush with vegetable oil and sprinkle with salt. Roast for 45 to 60 minutes, until the flesh is soft.