All you need for this recipe is a hot oven and a baking tray. It's very straight forward and simple which is always a big tick in my book! It's best to let the eggplant cool a little before plating up and is also delicious served cold too.
1 large buffalo mozzarella, roughly torn
40g pine nuts, lightly toasted
1 tbs full fat Greek yoghurt
Handful freshly chopped parsley & mint
Pre-heat your oven to 180 degrees celsius. Chop the eggplant into quarters lengthways, then into smaller inch sized pieces. Place in a mixing bowl. Add all of the spices and salt, then 1 tablespoon of the olive oil. Give them a good toss to coat in the spices. Place the eggplant on a large baking tray and roast for 50 minutes. I like my eggplant to be quite soft and then crisp on the outside. Once done, leave out to cool. When the eggplant is no longer piping hot, add the yoghurt and toss again to coat the eggplant. Place the eggplant on a serving platter, then top with the torn buffalo mozzarella. Drizzle with the remaining olive oil and lemon. Add the fresh herbs and pine nuts.