Stuffed Aubergine with Vegan Feta and Pomegranate

Preheat the oven to 200C/180C Fan/Gas 6.

Cut the aubergines in half and score the cut sides.

Place the aubergines cut-side up in a roasting tin with the garlic cloves.

Brush aubergines with olive oil, season with salt, and bake for 1 hour until soft.

Scoop the flesh into a bowl without tearing the skin.

Remove garlic from skins and crush to a paste.

Remove seeds from the pomegranate and add most to the aubergine flesh with garlic, salt, pepper, pomegranate molasses and mint.

Spoon the filling into the aubergine shells, crumble vegan feta on top, and garnish with remaining pomegranate seeds and mint.