Ottolenghi's stuffed aubergine recipe makes a stunning vegetarian ... Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through ...

To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt.

Preheat your oven to 200°C/180°C fan/gas mark 6. Trim the aubergine and peel off most of ... and pop the tray into the oven. Roast for 40–45 minutes, until the vegetables are charred and ...

Tip the aubergines, red pepper and corn into a tin large enough to hold them all in one layer and mix through the garlic, ginger, salt, sesame oil and black pepper. Transfer to the oven and roast ...