Roasted eggplant & pickled cucumber

Add finely sliced cucumbers to a large jar with apple cider vinegar, salt, ginger, garlic, honey, fennel seeds, dill & shake. Top with boiling water and let pickle while you prepare the rest of the meal

Preheat your oven to about 200 °C & slice the eggplant long ways in half & score the inside flesh in criss-crosses

Add extra virgin olive oil, salt, pepper, garlic powder into the criss-crossed eggplant flesh & bake in a hot oven until it looks soft & juicy (about 30 mins)

Meanwhile, toast sesame seeds & flaked almonds til lightly browned then mix Greek yoghurt, lemon juice, lemon zest & honey to make a sauce

Top the eggplant with sauce & nuts

Add a side of pickled cucumbers to greens of your choice & top with spring onions