4 small eggplants cut in half lengthways
2 tbsp brown sugar
Sea salt to taste
Fresh coriander leaves
Preheat oven to 200°C. Line a baking tray with baking paper.
Score the flesh of the eggplant halves in a diamond pattern, taking care not to cut through the skin. Place onto prepared tray.
Mix the Beerenberg Meal Base and brown sugar together and brush liberally over the scored eggplant. Place in the oven and bake for approximately 35 -40 minutes, brushing with the remaining glaze every 10 minutes. For the last 5 minutes of cooking change the oven setting to fan grill. This will give a toastie finish to the eggplant.
Arrange on a serving plate and scatter with pomegranate arils and fresh herbs.