Goat's Cheese Coated Aubergine

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Add the garlic and remaining chermoula spice and cook for 1 minute. Stir in the freekeh, then add the water (see ingredients for amount) and stock powder. Stir and bring to a simmer. Turn the heat down to low and put the lid on. Cook the freekeh for 15 mins, then remove from the heat. Leave to the side for 5 mins (still covered) or until everything else is ready.

While the freekeh cooks, heat a splash of oil in another saucepan on medium heat and add the onion. Cook until really soft, stirring every few mins, 10-12 mins. Next, add the balsamic vinegar. Turn the heat to low, put the lid on and cook for 3-4 mins. Remove the pan from the heat. Meanwhile, add the tomatoes to the baking tray with the aubergine and roast until the tomatoes burst, 12-15 mins.

While the aubergine cooks, zest and cut the lemon in half. Mix the zest, mustard, oil (see ingredients for amount) and a good squeeze of lemon juice. Taste and add salt and pepper if needed.

Once the aubergine is soft all the way through, remove it from your oven and squash down the flesh of each aubergine half with a fork (see picture). Crumble in the goat's cheese, grind over some black pepper and return to the oven until the cheese has melted and is bubbling, 5-6 mins.