* 2 aubergines
* 1 preserved lemon
* 4 teaspoons of the juice from the preserved lemon jar
* 1 tablespoon olive oil
* 3 tablespoons pine nuts
* ½ teaspoon chilli flakes (or to taste)

===Method===
* Remove and discard the pulp from the lemon and chop the rind into slivers
* Cut each aubergine in half lengthwise and make deep slits in the flesh and push the preserved lemon peel into the slits
* Brush the flesh side of the aubergine with olive oil and drizzle with the preserved lemon juice
* Sprinkle the pieces with the chilli flakes and pine nuts
* Wrap each half in its own foil parcel and bake for 20 minutes
* Allow to cool

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