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2 large aubergines
2 half cloves garlic
Sprigs of rosemary and thyme
Extra Virgin Olive Oil
half cup full fat sour cream or to taste
2 tablespoons finely chopped coriander
A squeeze of lemon juice
Salt and pepper to taste
Instructions
Cut one eggplant, salt and garlic it
Break rosemary and thyme, stick rosemary on one half the aubergine and several thyme sprigs on the other half. Sprinkle each half with salt and liberally drizzle olive oil.
Place the sliced garlic in the middle and put the halves back together. Wrap the aubergine tightly with aluminium foil and set aside
Bake at 400ºF for 40-60 minutes or until fully cooked
Scoop out the flesh with a spoon, remove the rosemary and thyme.
Chop the scooped out flesh
Heat 1-2 tablespoons olive oil in a pan or skillet and cook the flesh over medium high heat 1 minute
Remove from heat and add sour cream, coriander and a squeeze of lemon juice. Stir. Season with salt and pepper to taste
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