Roast Aubergine with Caramelised Onion, Feta, Flaked Almonds and Mixed Herbs

• 1x aubergine
• 1 tbsp olive oil
• 300g spinach
• Bunch Mint
• Bunch Parsley
• Bunch Basil/Coriander
• 1/2 red chilli sliced thinly
• 30g flaked almonds

1. Slice aubergine in half lengthways and make diagonal incisions deep into the flesh. Brush with olive oil and place in preheated oven for 25-35 minutes until completely tender.
2. Meanwhile, wilt the spinach by popping it in a large saucepan with a little drop of water, cover and simmer for 5 minutes.
3. Chop up all the herbs and lightly toast the almonds in the oven for the final 4-5 minutes of cooking time.
4. Once the aubergine and spinach are cooked it is just a matter of compiling everything together.
5. Place the spinach on top of the aubergine and layer with the feta. Pile on all the chopped herbs, the more the merrier and finish with the toasted almonds and chopped fresh chilli.

A huge thank you to @orla_mcandrew_catering_events for the recipe.