Name: Marinated, roasted aubergines with mint and pine nuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 3-5 aubergines medium; 350 ml wine red; 2 fresh thyme sprigs; 2 fresh mint; 2 garlic cloves, crushed; sea salt and freshly ground black pepper; fresh chillies 573; 1 spring onions chopped; 1 handful fresh mint torn; 45-60 ml pine nuts roasted

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Ingredients (10)

3-5	aubergines — medium
350 ml	wine — red
2	fresh thyme — sprigs
2	fresh mint
2	garlic — cloves, crushed
	sea salt and freshly ground black pepper
	fresh chillies — 573
1	spring onions — chopped
1 handful	fresh mint — torn
45-60 ml	pine nuts — roasted

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Method:

Preheat the oven to 180°C.

Remove the stalks from the aubergines and halve them, then slice each half into four. Place the slices in a glass bowl and add the red wine, herbs, garlic, salt and black pepper to taste. Cover with cling wrap and refrigerate overnight.

Drain the aubergines and arrange on a baking tray or in a roasting pan, drizzle over a little olive oil and roast in a preheated oven for about half an hour until soft and cooked with the tips slightly browned.

Mix the aubergines, spring onions and torn mint leaves. Transfer to a serving platter, sprinkle with pine nuts and serve.

Words and image: Home magazine

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