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    Easter lunch is served…

    Feb 25, 2020 3 minutes

    Criss-cross aubergines with nut cream

    TAKES 55 mins SERVES 6

    INGREDIENTS • 3 small aubergines (not miniature), rinsed and halved lengthways • 2 garlic cloves, finely chopped • ½tsp mild chilli powder • 3tsp olive oil • 50g shelled pistachios • 1tsp ground cumin • 100g fresh mint • 400g thick natural yogurt • 100g rocket leaves • 4 baby radishes, washed and thinly sliced • 150g flat-leaf parsley • 1tsp ground cinnamon • Juice of ½ lemon • Edible flowers, to garnish

    Preheat the oven to 220C/Gas 8 and put a baking tray on the top shelf. Make diagonal cuts in the aubergine slices, spacing

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