Eating In

2 large aubergines
Olive oil
Salt and pepper
Salsa:
3oz walnuts chopped
2oz pickled walnuts chopped
2 tbsp cider vinegar
1 clove of garlic crushed
¼ tsp chilli flakes
2tsp walnut oil
1 tbsp chopped parsley
1tbsp chopped coriander
125g goats cheese crumbled
Seeds from ½ pomegranate
Preheat the oven to Gas 6/200º C/400ºF. Halve the aubergines lengthways, dribble plenty of olive oil on them and plenty of salt and pepper. Bake in the oven flesh side up until cooked (about 40 minutes or more depending on size). Mix together all of the salsa ingredients (reserve half of the coriander) plus 1 tbsp of the liquid from the pickled walnuts. Spoon this mixture over the hot aubergines, then leave to cool. Sprinkle on the rest of the coriander and the pomegranate seeds before serving.