Roasted aubergines

Recipe from: 20 April 2015
recipes, vegetarian, roast

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 2
    large aubergines
  • 4
    Tbs
    olive oil
  • salt and freshly ground black pepper
  • DRESSING:
  • 3
    Tbs
    olive oil
  • 2
    heaped tablespoons dukkah of your choice
  • squeeze of lemon juice
  • TOPPING:
  • micro herbs or chopped parsley
  • 1 – 2 disks feta cheese
  • seeds from 1 pomegranate
 

Method

00:40
 

Preheat the oven to 230°C.

Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.
Drizzle the aubergine liberally with the 4 tablespoons of olive oil, opening the scores of the flesh for the oil to drizzle into.
Sprinkle with the salt and freshly ground black pepper.
Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes until the flesh is cooked through a deep golden-brown.
5 minutes before the aubergine is finished roasting, make the dressing by mixing the 3 tablespoons olive oil, dukkah and lemon juice.
Spoon the dukkah oil over the aubergines as soon as they come out of the oven, making sure it gets in the flesh where you scored the aubergine.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: vegetarian  |  roast  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.