Spiced Roasted Aubergine

Instructions

1. Preheat the oven to 200C.
2. Cut the aubergine lengthways, keeping the stalk on. Score incisions into the flesh of the aubergine in a criss-cross pattern, but not through the skin. Place in an oven-proof dish, cut side up.
3. Put the oil and tomatoes to one side and mix all the other ingredients together in a separate bowl.
4. Brush 1 tbsp of oil onto each half of the aubergine. Rub the spice mix into the incisions of the two halves.
5. Lay the slices of tomatoes over the flesh of the aubergine. Sprinkle with salt and a final drizzle of oil.
6. Cook in the oven for around 40 minutes, until soft.