Preheat the oven to 220 C.
Cut the aubergine in half and rub with the oil, cayenne, a big pinch of salt and ground pepper. Place on a roasting tray and roast for 40-45 minutes until golden and cooked through.
While this is cooking grate the fennel and remove the pomegranate seeds from the fruit by using good old Jamie Oliver’s method. Mix the fennel and pomegranate seeds together. Pour over the lemon juice and a pinch of salt.
Once the aubergines are cooked, plate them up, top with the fennel slaw and dig in! Yes it’s that simple!