Hasselback Aubergines with Roasted Tenderstem Broccoli

1. Place a chopstick either side of one of the aubergines. Slice the aubergine Hasselback style, cutting a slit every 1 cm through the aubergine, being careful not to slice all the way through. The chopsticks should prevent this. Repeat on the remaining aubergine.
2. Mix the harissa paste, oil, lemon juice, salt and pepper together in a bowl. Brush the mixture generously across the aubergines, working deep into the cuts. Ensure all the cuts are well covered by the mixture.
3. Place the aubergines onto the crisper tray in the cooking container, attach the CrisperHub to the adaptor and place onto the container. Press ‘MENU’ until ‘AIR FRY’ illuminates and change the temperature to 185 °CFan 165°C / Gas 5 / 365°F and the time to 30 minutes.
4. Whilst the aubergines are cooking, prepare the broccoli. Drizzle olive oil over the broccoli and season with salt and pepper.
5. Once the timer has finished, add the broccoli into the gaps around the aubergine, and return the CrisperHub to the container. Press ‘MENU’ until ‘AIR FRY’ illuminates and change the time to 7 minutes. Press START to begin cooking.
6. Once the timer has finished, remove the aubergines and broccoli using heat-resistant tongs. Take care to keep the aubergines intact. The skin should be crispy with the inside being tender and saucy.
7. Serve a whole aubergine as a large portion, or half an aubergine as a smaller portion or lunch.

…enjoy!